Massaro Rosa

Classification: Salento IGP White Organic

Variety: Negroamaro

Place of production: Cutrofiano (Grecìa Salentina)

Soil type: Sandy, silty, clayey Farming method: Guyot Average grape yield in wine per hectare: 45-50 hl

Vinification: Cold maceration on skins for 24 hours at 8/10 °C and fermentation in inox steel at 15 °C

Aging: Steel and bottle

Alcohol content: 13%

Service temperature: 10-12°C

Sensory Notes Crystalline salmon pink with soft orange reflections. Inebriating fruity aromas of underbrush, sour cherries, rose petals and Mediterranean scrub. Harmonious softness well balanced by freshness and savoriness. Long persistence in the mouth of fruity and floral notes. Matching Seafood first dishes and risottos, preparations with seasonal vegetables, soft cheeses and cold cuts. Excellent with sushi and delicious pizzas