Area of production: Apulien
Grape variety used: 80% Negroamaro, 20% Malvasia Nera
Manual picking when grapes are fully ripe
Traditional soaking of 30-45 days followed by fermentation of the must at controlled temperature
6 months in French and Russian barrels and 6 month in bottles
Bouquet: Summons up a large variety of aromas
Alcoholic strength: 14% vol.
Particularly well suited for top quality red meat dishes
Recommended temperature: 18°C
The Apollonio Salice Salentino is ruby red with intense and spicy scent in the nose (plums, dried fruit).
In the mouth there is opulent fruit, accompanied by subtle sweetness.