Search Results for: black malvasia

Short cold maceration and subsequent soft pressing. The must ferments in stainless steel containers at a temperature of 12-14 ° C for about 30 days with its indigenous yeasts. Clarification takes place by decanting. The refinement takes place in steel tanks for about 4 months, followed by in the bottle. At tasting it has a straw yellow color. Intense aroma with hints of grapes, tropical fruit, flowers. Fresh and soft taste, intense, savory and full-bodied. Excellent to accompany seafood, medium-aged cheeses, structured first courses, white meats.

Production area: Salento, Puglia. Grapes and Vinification: Malvasia Nera. Racking and malolactic fermentation in stainless steel. Refinement in second passage American and French oak barrels for the following 6-8 months. Color and Pairing: Red, excellent with red meats.

The Luccarelli Campo Marina Malvasia Nera Salento PGI wine is a dry red wine produced in the Salento region, in Puglia, using high quality Malvasia Nera grapes. According to the description provided by the producer, "it has an intense ruby red color and an intense and spicy aroma, with notes of wild berries, aromatic herbs and black pepper". The taste is soft and harmonious, with a good structure and delicate tannins. According to user reviews on Google, Vino Luccarelli Campo Marina Malvasia Nera Salento PGI is “a surprising wine” and “a wine that stands out for its personality”.

Production area: Salento, Puglia Grape variety and vinification: 100% Malvasia Nera. Destemming and pressing of the grapes, maceration at a controlled temperature for 8-10 days with regular pumping over. Drainage and malolactic fermentation in stainless steel tanks. Aging in American and French oak barriques for the following 6-8 months. Color and combination: Red. Excellent with red meats, roasts with abundant sauces and medium-aged cheeses.

Production area: Salento, Puglia. Grapes and Vinification: Malvasia Nera. Racking and malolactic fermentation in stainless steel. Refinement in second passage American and French oak barrels for the following 6-8 months. Color and Pairing: Red, excellent with red meats.

Short cold maceration and subsequent soft pressing. The must ferments in stainless steel containers at a temperature of 12-14 ° C for about 30 days with its indigenous yeasts. Clarification takes place by decanting. The refinement takes place in steel tanks for about 4 months, followed by in the bottle. At tasting it has a straw yellow color. Intense aroma with hints of grapes, tropical fruit, flowers. Fresh and soft taste, intense, savory and full-bodied. Excellent to accompany seafood, medium-aged cheeses, structured first courses, white meats.