Vegamaro is a pun with the words “vegan” and “negroamaro” and it is the first vegan negroamaro in the world. The whole production process, from the vine to the bottle, is done following a rigorous protocol. The grapes are cultivated avoiding manure, herbicide with an animal origin and pesticide. During the vinification process only vegetal substances are used. Bright red ruby wine; on the nose it is rich in crisp red fruits, with hints of sweet spices and roasted tobacco. Well-balanced, full bodied and elegant in the mouth with good tannic structure that enhances the flavour through to the long finish.
VIGNESALVE NEGROAMARO SALENTO IGP BIOLOGICO 2019
This organic negroamaro has a low percentage of added sulphites. Ruby-red colour with garnet tints. Flavours of mallow on the nose. Hints of almond and red fruits in the mouth, with an involving and well-balanced finish.
100% organic Negroamaro
PRODUCTION AREA AND HARVEST TIME
Guagnano – Manual harvest on the second 10 days of September.
AT THE WINERY
The grapes macerate and ferment in stainless steel tanks at a controlled temperature for at least 2 weeks.
The wine is ready about 1 month after the bottling and has an interesting evolution in the next 3/4 years.
SERVING TEMPERATURE – FOOD MATCHINGS
18° C – Organic pennette pasta with mushrooms and small tomatoes; orecchiette pasta with broccoli and beans; pasta with pulses soup.
2 other products in the same category:
This organic primitivo has a low percentage of added sulphites. Ruby-red colour with violet tints. Red fruits (cherry and blackberry) with floral hints (rose), vanilla and nutmeg. Warm in the mouth with roasted hints of cocoa. The wine finishes dry with a good balance.