Linea Di Marco – Malvanegra

Malvanegra

Salento

Indicazione Geografica Protetta

It derives from the vines of “Malvasia Negroamaro” after the maceration of the black grapes made into must. A wine ruby red in colour, a robust flavour, dry and very pleasant due to its alcohol content and generosity. Gastronomy: salted meats, cheeses, both seasoned and not, red meat.

TECHNICAL CHARACTERISTICS

• AGE OF VINEYARDS: 15 – 30 years;
• SYSTEM OF GROWTH: Tree or espalier;
• VARIETY OF GRAPES: 50% Malvasia Nera and 50% Negroamaro;
• GRAFTING: 157 – 140 Ruggieri;
• NUMBER OF STUMPS PER ACRE: 4.500 – 5.000;
• AMOUNT OF WINE PER ACRE: 90 – 100 Hl;
• PERIOD OF HARVESTING: Third decade of October;
• PROCESSING OF GRAPES AND FERMENTATION OF THE MUST: The extraction of the colour occurs through the maceration of the must with the dregs which then give the must, with the advancing of the fermentation, colouring and scented substances. The separation of the must from the skins occurs by crunching using a slight pressure. The must completes fermentation for about 7 days at a thermo regulated temperature;
• REFINING AND AGEING OF WINE: Ageing occurs in tanks made of stainless steel for several months, where the malolattica fermentation takes place. Then it continues in wine vases of small capacity made of stainless steel, then it is bottled and commercialized 7 – 8 months after it has been bottled;
• ANALITICAL DATA: Alcohol 13% vol. – Acid total 5,60 – 6,00‰;
• ORGANIC EXAMINATION: ruby red in colour, sharp vinous aroma, dry taste, sapid, soft, harmonious, moderately tannic, noticeable for the robustness of its structure and the elegance of the fruit;
• GASTRONOMIC COMBINATIONS: Pasta garnished with tasty sauces, light roasts, chicken, small game, semi – hot cheeses. To be served at cellar temperature.