Sàrolo Rosso

Production Aera

In the Valle d'Itria, BA 

Land

Red earth, partially clayey & sandy ground with bole underlayers – originating from the decomposition of rich iron hydroxide limestone and limestone.

Grape Variety

50% Cabernet Sauvignon, 40% Primitivo, 10% Cucciguaniello

Age of vines

8 years old

Cultivation System

Espalier, Guyot, with a per hectare density of 3,800 plants

Per hectare production

60-70 quintal of grapes, with a yield of 60-65% wine

Vinification

Grapes picked and temperatures reduced immediately to 15°C, maceration for the duration of fermentation, racking and soft pressing.

Maturation

After a short period of rest, separation of crude sediment, malolatic fermentation, after fermentation the wine is transferred and agitated periodically for approximately a 3 month period. After a further transfer, 20% of the wine is matured in barrels and in part are kept in stainless steel tanks for 18 months. With optimum opportunity for organoleptic expression to materialise before stabilisation and bottling. Bottle maturation for 3 months.

Colour

Ruby red with flecks of orange

Fragrance

Complex of red fruit and spices, elegant and harmonious

Taste

Pleasantly dry, tender, delicate and persistent, typically diverse

As an accompaniment to

Red meat, game, grilled meats, seasonal cheeses.

Alcohol Content

13% - 14% vol.

Served at

room temperature

Certificato biologico ITBAC 167691