We focus on the cultivation of Bombino and the “rosé common wine”.
From the fruity notes, which recall hints of peach and strawberry, have an alcohol content of about 12%. They are the ideal pairing for lightly seasoned cheeses and sea courses.

ROSATO BOMBINO PUGLIA IGP

  • Color: clear, soft pink with violet shades
  • Fragrance and Taste: fruity with peach, strawberry and cherry smell, fresh, savory and persistent taste.
  • Pairings: excellent as an aperitif and with typical seafood dishes and fresh cheeses

DETAILS

  • Production area: Alta Murgia, near Andria
  • Land: Sandy-limestone 250-300 meters high
  • Grape variety: BOMBINO NERO
  • Age of vineyards: 10-25 YEARS
  • Training system: espalier with Guyot pruning
  • Density: 4500 vines /ha
  • Grape production per hectare: 9,000 to 12,000 kg
  • Harvest period: second ten days of September
  • Vinification: Manual harvest, stripping to separate the berries from the stalks, maceration at 5-6 ° C for 3-5 hours, separation of the must and soft pressing of the marc, static decantation of the must at 8-10 ° C for 18 hours, purification and fermentation at controlled temperature (14-16 ° C) in a steel tank for 14-18 days.
  • Aging: three months in steel with bâtonnage
vinorosato
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ROSÉ ITALIAN WINE

  • Color: light pink
  • Fragrance and taste: fresh and fruity with hints of apricot and gooseberry, savory and persistent.
  • Food pairing: excellent with appetizers and white meats.

DETAILS

  • Production area: hills of the Alta Murgia, territory of the municipality of Andria and Canosa di Puglia.
  • Land: Sandy – limestone 250-300 meters high
  • Vine: Montepulciano and Nero di Troia
  • Age of vineyards: 10-20 years
  • Training system: espalier with Guyot pruning
  • Density: 4500 vines / ha
  • Grapes production per hectare: Kg 10000 – 15000
  • Harvest period: the second and the third week of September
  • Vinification: Manual harvest, destemming of the grapes maceration at 5-6 ° C for 3-5 hours, separation of the must and soft pressing of the marc, static decantation of the must at 8-10 ° C for 18 hours, decanting of the clear and fermentation at controlled temperature (14-16 ° C) in a steel tank for 14-18 days.
  • Aging: three months in steel tanks
vinorosato
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