Vineyards: Salento - Apulia
Wine name/Appellation: MATER TERRA - NEGRAMARO PASSITO SALENTO IGP ROSSO
Training system: old bush vines. Trunks are kept short: 40-60 cm high. Few buds (6-8), in order to ensure high-quality yields.
Climate: Mediterranean. It is mild thanks to the influence of the sea, which offers long, sunny (average sunshine hours per year: 2,600), dry (500-600 mm/yr) summers to the Salento peninsula. Cold season is short and mild. The Adriatic coast from the town of Otranto to that of Santa Maria di Leuca is rainier than the Ionian coast towards Gallipoli, where North African winds blow more frequently. The areas north of Otranto have a slightly lower temperature due to the influence of the Balkan peninsula.
Region: mostly flat areas dotted with a few low hills. From a geological point of view, the region has a calcareous structure. Except for a few areas, its ground is mostly rocky, made up of stony layers and chalky banks.
Grape varieties: Negroamaro 100%.
Harvest: hand picking. Late harvest at the end of October in order to facilitate sugar concentration.
Winemaking: traditional temperature-controlled fermentation of must in large Slavonian oak vats for 30-45 days.
Ageing: 12 months in French oak barrels, 6 months in large barrels, 12 months in bottles.
Colour: deep ruby-red with garnet reflections.
Tasting notes: This ruby red wine has an intense bouquet, ranging from plum jam notes to undertones of cherries in alcohol with hints of cacao. Notes of liquorice come through on the finish. It has a sweet and well-bodied palate, balanced by a pleasant acid note and firm tannins. A lingering aftertaste exalts the same rich bouquet revealed on the nose.
Alcohol: about 15.5%
Food pairing: a dessert wine,it is best drunk with almond paste or dry sweets, and with blue cheeses (mature Gorgonzola, Roquefort, etc.).
Serving temperature: 20°C
Recommended glass: a large bowl-shaped glass with an inward-curved rim: the wine can fully breathe, and the glass can be held better in hands. It will help the temperature rise gradually, and aid in the release of its complex fragrances.
Storage period: many years, if the wine is stored out of light in suitable cellars at a constant temperature of 10-14°C, with 60-70% humidity levels, and in a horizontal position so as to keep corks moist and elastic.