Negroamaro Salento IGP
Vegamaro is a pun with the words “vegan” and “negroamaro” and it is the first vegan negroamaro in the world. The whole production process, from the vine to the bottle, is done following a rigorous protocol. The grapes are cultivated avoiding manure, herbicide with an animal origin and pesticide. During the vinification process only vegetal substances are used.
Bright red ruby wine; in the nose it is rich in crisp red fruits, with memories of sweet spices and roasted tobacco. Well-balanced in the mouth with a tannin that enriches the body and makes the taste full and elegant
13 % vol.
|YIELD PER HECTARE||
10.000 bottles (5.000 vines per hectare)
|AGE OF THE VINES||
25/30 years old
|VINE CULTIVATION METHOD||
Guagnano – Manual harvest on the second ten days of September.
Maceration process in stainless steel tanks for about seven days. The wine is aged for 3 months in French oak barrels.
It keeps unaltered its organoleptic features for 3/4 years.
16°C – Saffron and zucchini pasta risottata; Tagliatella with lentil ragù; pasta and chickpeas.