Nerimatti is defined as a reserve for wine subjected to at least 2 years of maturation, during which it is aged for most of the time in barriques or wooden barrels that increase its structure and complexity, making the tannins more elegant and soft.
PRODUCTION AREA: rural area of Salice Salentino, between the provinces of Lecce and Brindisi
TRAINING SYSTEM: traditional Apulian sapling
SOIL: medium texture
PLANT DENSITY AND YIELD: 4500 plants per hectare and 1 kg of grapes per plant
HARVEST: manual harvesting in crates, early in the morning, to avoid the high temperatures that cause loss of freshness and aroma
VINIFICATION: the grapes are de-stemmed and pressed, taking care not to damage the skin. Laceration takes place at a controlled temperature, around 18 ° and lasts from 12 to 15 days. Malolactic fermentation at a controlled temperature of 25 ° C
MATURATION: 12 months in barriques, 6 months in large oak barrels, 4 months in steel, 4 months in bottle
ALCOHOL CONTENT: 14%
CALORIE: 98 kcal / 100 ml
un bellissimo viaggio.