Made from a combination of Negroamaro (70%) and San Giovese (30%) grapes trained using the espalier method, this wine undergoes alcoholic fermentation in steel tanks, during which the skins remain in contact with the must for one night only. They are subsequently separated and complete their strictly temperature-controlled fermentation slowly, with successive ageing, first in stainless steel for about four months and then directly in the bottle. Crisp and feisty, the sensorial characteristics of this rosé summarise the multifaceted and charming personality of the land where it originates. It has a clear and bright cherry pink colour. The range of notes in the bouquet features hints of ripe fruit such as cherry and wild strawberry, with floral scents in the finish. It delicately and lightly enters the mouth, creating a crisp and savoury sensation. Excellent paired with fish dishes, be they starters, pasta dishes or main courses, it also goes well with white meat. Another great combination is with frisa salentina and pizza