Orfeo

Data sheet

Negroamaro is considered the main native grape variety of Salento, with an excellent content of tannins and flavour compounds that give intense but elegant, fruity and spicy wines. Negroamaro is also known by its high content in resveratrol, an antioxidant and anticancer substance present in other black grape varieties but found in relevant quantities only in Negroamaro.

GRAPE VARIETY: Negroamaro

APPELLATION: Puglia IGP

PRODUCTION AREA: Salento, well exposed to the breeze of both Ionian and Adriatic seas, in southern Puglia.

TRAINING SYSTEM: traditional 50 years-old apulian bush vines, spur pruned

SOIL: medium texture

PLANT DENSITY AND YIELD: 4500 plants per hectare and 1.2 kg of grapes per plant

HARVEST: manual harvest is carried out in the early hours of dawn, when low temperatures and dry weather help preserving freshness and aroma

VINIFICATION: grapes are destemmed and fermented at a controlled temperature of 25 °C for 8-10 days. A maceration on the skins follows and lasts 12-15 days, with repeated pumping overs and finally soft pressing of the grapes.

AGEING: 3 months in stainless steel, 12 months in American and French oak barrels and 3 months in bottle

ALCOHOL: 14.5%

CALORIES: 101.5 kcal / 100 ml

TASTING NOTES: Ruby red color with garnet tinges. The spicy aroma fade into fruit jams, sweets and candied fruit. Orange peels dipped in dark chocolate are a more than surprising treat. Blackberries, mulberries and raspberries  are a juicy, summery touch. The finish is reminiscent of cocoa with small notes of cappuccino. The sip is decidedly voluminous. The tannin, particularly soft and enveloping, creates a balance of the senses in perfect harmony. With a long and persistent finish, it masterfully satisfies all the senses.

SERVICE: decant and serve at 18 °C

FOOD PAIRING: first courses based on meat and well-seasoned sauces, game and cured meat; mature cheeses; dark chocolate.