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Another premium rosé has arrived, this time from the heel of the Italian boot, from the Salento peninsula, and a plot stretching for one kilometre along the Adriatic Sea. 100% Negroamaro, which has a long tradition in the region’s rosé making. After manual harvesting, destemming, gentle pressing and cold settling, fermentation takes place in steel tanks at 16 degrees. It is put onto the market after four months of aging in the bottle.