ESTASI
CLASSIFICATION: Organic. Protected Geographical Indication.
COLOUR: red.
VINE: Negroamaro e Primitivo
VINES/HECTARE: 4500 vines per hectare.
PRODUCTION AREA: Brindisi, about 140 meters above sea level, with high average temperatures and medium-low rainfall. The soil is composed of a mix of topsoil and clay with a stony strata below.
HARVEST PERIOD: first half of September.
VINIFICATION: thermo-controlled maceration for approximately 15 daysfollowed by alcoholic fermentation with selected yeasts at 24°C.
AGEING: in stainless-steel tanks for 1 years, then in French oak barriques for at least 6 months.
ORGANOl FPTlC CHARACTERISTIC: bright ruby red color with garnet shades; on thè nose there are hints of ripe red fruits such as blackberries, blueberries, malagrana, spicy, toasted and ethereal. It is characterized by thè softness of its tannins and its taste-olfactory persistence.
PAIRING: thanks to thè non-invasive tannins could be combined with red meats, aged cheeses, soups.
SERVING TEMPERATURE: 16-18°C.
ALCOHOL: 14% Voi.
COLOUR: red.
VINE: Negroamaro e Primitivo
VINES/HECTARE: 4500 vines per hectare.
PRODUCTION AREA: Brindisi, about 140 meters above sea level, with high average temperatures and medium-low rainfall. The soil is composed of a mix of topsoil and clay with a stony strata below.
HARVEST PERIOD: first half of September.
VINIFICATION: thermo-controlled maceration for approximately 15 daysfollowed by alcoholic fermentation with selected yeasts at 24°C.
AGEING: in stainless-steel tanks for 1 years, then in French oak barriques for at least 6 months.
ORGANOl FPTlC CHARACTERISTIC: bright ruby red color with garnet shades; on thè nose there are hints of ripe red fruits such as blackberries, blueberries, malagrana, spicy, toasted and ethereal. It is characterized by thè softness of its tannins and its taste-olfactory persistence.
PAIRING: thanks to thè non-invasive tannins could be combined with red meats, aged cheeses, soups.
SERVING TEMPERATURE: 16-18°C.
ALCOHOL: 14% Voi.
Availability: In Stock
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