Negroamaro Salento Organic

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Negroamaro Salento Organic


  • Designation: IGT
  • Producer: Perrini
  • Year: 2017
  • ABV: 13%
  • Grape: 100% Negroamaro
  • Region: Puglia
  • Size: 75cl

The Negroamaro Salento Organic is an elegant red wine, deep ruby red and of intense aromas.  Red berries, cherry, delicate spices are prominent, and on the palate the Negroamaro Salento is full with excellent structure and soft tannins.  The wine has a clean fresh and long finish.  This wine is certified ORGANIC and VEGAN .

Negroamaro Salento organic is a verstatile red wine.  It works well both with first and second courses, white and red meat dishes, cured meat and crostini, pizza, fried food, fresh and semi seasoned cheese.

The production area is 50-280 mt above sea level. The vines that are 20-25 year old planted on a rich clay /lime soil.

The manual harvest is between September and October.

The PERRINI Organic Vine & Wines estate extend for 50 hectares where it  produces elegant and high quality wines, in complete respect of health and environment. They are a hard working family, on the generous and sunny land of Apulia, where they passionately preserve the culture of tradition.

The estate is located in Castellaneta, also known as Rudolph Valentino’s native town (the myth of mute cinema), in the Salento Territory, by the Jonio Sea, and in the heart of Mediterranean.

It is a strategic position between sea and hillside, where “terroir” is propitious to agriculture, where vines and olives have been grown for centuries.  It is a land full of treasures and historical sites like cliff -caved grottos, Aragon’s Castles, Romans Cathedrals and churches, Alberobello’s Trulli, and the “Sassi” in Matera.

Production areas for the Perrini wines are located in very different terroirs, carefully selected, some on hilly fresh soils on karstic “Murgia” others on lower red and warm soils nearby the sea.

From the Vineyard to the bottle, the entire production is carefully followed by the family. From the planting of the seedlings in the soil, the growing, developing, the grape’s selection, the manual harvest, and vinification on skins with controlled temperature, soft pressing, natural decanting, and ageing in underground caves, to the bottling and packaging for commercialization.


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