Linea Centoare Negroamaro Salento IGP - Cantina Sampietrana

The Linea Centoare Negroamaro Salento, matured in barrel and originating from the Apulia wine-growing region, presents itself in the glass with a bright purple-red color. The first nose of the Linea Centoare Negroamaro Salento reveals nuances of strawberries. The fruity aspects of the bouquet are joined by notes from the barrel aging, such as earth and blueberry.

The Cantina Sampietrana Linea Centoare Negroamaro Salento presents itself to the connoisseur as wonderfully dry. This red wine never appears coarse or austere, as one might expect from a wine in the premium entry-level range. On the palate, the texture of this well-balanced red wine is wonderfully velvety. Thanks to its pronounced fruit acidity, the Linea Centoare Negroamaro Salento appears delightfully fresh and lively on the palate. On the finish, this youthful wine from the Apulia winegrowing region finally delights with good length. Once again, hints of strawberry appear. In the aftertaste, mineral notes from the limestone- and clay-dominated soils join in.

Vinification of Cantina Sampietrana Linea Centoare Negroamaro Salento

The basis for the balanced Linea Centoare Negroamaro Salento from Apulia is grapes of the Negroamaro variety. The grapes grow under optimal conditions in Apulia. Here, the vines sink their roots deep into limestone and clay soils. The grapes for this Italian red wine are harvested particularly quickly and at the coolest possible time of day, once they are perfectly ripe, in order to preserve their freshness. After the harvest, the grapes are immediately brought to the winery, where they are sorted and gently crushed. This is followed by fermentation in stainless steel tanks and large wooden vats at controlled temperatures. After fermentation, the wine is aged for several months in oak barrels.

Food recommendation for Cantina Sampietrana Linea Centoare Negroamaro Salento

Enjoy this red wine from Italy ideally at a temperature of 15–18°C as an accompanying wine to spaghetti with caper-tomato sauce, leek soup, or stuffed cabbage rolls.

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