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Amarantos Negroamaro
Amarantos, known as Amaranth, is a reddish purple flower whose name means " does not wither". This plant is believed to have special healing properties and is revered as a symbol of friendship and unique eternal feelings. Our wine's rich color resembles this beautiful flower and gracefully conveys a sincerely delightful taste to share in harmony.

Tasting Notes:
  • Color: Light ruby-red color with hues of rich purple.
  • Aroma: It has fresh and flowery aromas with subtle earth- tones.
  • Flavor: A medium body wine with round and harmonious fruit that initially presents a pleasant and velvety sensation in the mouth. At a second instance, delicate and balance tannins arise, leaving a long sensation of finesse.
  • Serving: Ideal temperature to serve this wine is from 16º to 18ºC. So as to better value its characteristics, it is advisable to open the bottle 30 minutes before serving.
  • Food pairings: This easy drinking wine, can accompany any type of meal. It can be enjoyed with all the first courses of the Italian cuisine (orecchiette with meat balls, linguine with cherry tomatoes and pecorino cheese, maritati with veal roulade sauce), bring out the second courses’ taste of beef, braised, lamb. It goes well also with fathead minnow, pilaf and well matured cheese.
Technical Characteristics:
  • Appellation: I.G.T. Salento, Italy;
  • Varietal Blend: 100% (native grape variety) Negroamaro
  • Alcohol: 13%
  • Soil: chalky (lime stone)
  • Vineyard production: 10.000 kg/ha
  • Vine age: 1982
  • Harvest: The grapes were manually gathered in 25kg boxes, during the beginning of September, early in the morning when the sun is not risen and the temperature is perfect for the stripping;
  • Stemmer: The grapes were stripped by a special machine “carolla”. This removes the stems from the grape bunches, and crushes slightly the grapes (but does not press them) so that they are exposed to the yeast for fermenting, and so the skins can better impart color to the wine.
  • Fermentation/Maceration: Fermented in Stainless Steel tanks (winemaker) under controlled temperature (20º -22º C). Simultaneously, the maceration took place and the must was allowed to sit, picking up flavor, color and tannin.
  • Pumping Over: During the previous process, the skin and other solids float to the top, and need to be pushed back down to stay in contact with the must. Thus for a slow and selective extraction of color and tannins, the liquid was homogenized with the skins six times per day by pumping over.
  • Pressing: The must was pressed in a pneumatic press that squeezes the remaining juice out of the pomace.
  • Rack(ing): The juice, now wine, was moved from one barrel to a new barrel to leave solids and anything that might cloud the wine, behind.
  • Malolactic Fermentation: Completely and spontaneously carried out in Spring when the weather temperature rises up. Malolactic fermentation tends to create a rounder, fuller mouth feel.
  • Bottling: After some wine making procedures that make the wine more stable, the bottling was done carefully so that the wine does not come in contact with air.
  • Aging in Caves: After the bottling, the wine was stowed in the caves at Nova Vite’s winery for bottle aging until the time to be sold.

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