MYRON
CLASSIFICATION: Organic. Protected Designation of Origin.
COLOUR: Red.
VINE: Negroamaro.
VINES/HECTARE: 4500 vines per hectare.
PRODUCTION AREA: Vines grown using the alberello technique in the area between Brindisi and Mesagne, about 150 meters above sea level, with high average
temperatures and low rainfall. The soil composed of a deep mix topsoil and clay.
HARVEST PERIOD: the middle of september.
VINIFICATION: the grapes are entirely hand picked in small cases - harvesting at night. Thermo-controlled maceration for approximately 15 days, followed by
thermo-controlled alcoholic fermentation with selected yeats at 24°C.
AGEING: in stainless-steel tanks for 1 years, then in French oak barriques for at least 12 months.
ORGANOLEPTIC CHARACTERISTICS: bright ruby red with garnet shades, it has flavours of mature red fruit, with spicy notes that suggest black pepper and leather flavour.
PAIRINGS: soft tannins make it excellent with red meat, game, aged cheese and cured meats.
SERVING TEMPERATURE: Between16-18°C.
ALCOHOL: 14% Vol.
COLOUR: Red.
VINE: Negroamaro.
VINES/HECTARE: 4500 vines per hectare.
PRODUCTION AREA: Vines grown using the alberello technique in the area between Brindisi and Mesagne, about 150 meters above sea level, with high average
temperatures and low rainfall. The soil composed of a deep mix topsoil and clay.
HARVEST PERIOD: the middle of september.
VINIFICATION: the grapes are entirely hand picked in small cases - harvesting at night. Thermo-controlled maceration for approximately 15 days, followed by
thermo-controlled alcoholic fermentation with selected yeats at 24°C.
AGEING: in stainless-steel tanks for 1 years, then in French oak barriques for at least 12 months.
ORGANOLEPTIC CHARACTERISTICS: bright ruby red with garnet shades, it has flavours of mature red fruit, with spicy notes that suggest black pepper and leather flavour.
PAIRINGS: soft tannins make it excellent with red meat, game, aged cheese and cured meats.
SERVING TEMPERATURE: Between16-18°C.
ALCOHOL: 14% Vol.
Availability: In Stock
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