San Marzano F Negroamaro 2021
An intense and densely textured wine showing powerful flavours of dried cherry, liquorice and coffee grounds, warm, savoury and satisfying. (Previously known as Vindoro)
Big & Bold
£27.95
| Producer | San Marzano |
|---|---|
| Country | Italy |
| Region | Puglia |
| Wine Type | Red Wine |
| Body / Style | Big & Bold |
| Grape Blend | 100% Negroamaro |
| Bottle Size (ml) | 750 |
| % Abv | 14.5 |
| Vintage | 2021 |
| Special Features | Vegan |
| Extra Info | Intense & Powerful Negroamaro |
| Food Pairing Guide | Pizza, pasta and local food from Southern Italy |
San Marzano F Negroamaro is deep in colour, this velvety and opulent wine shows aromas of black dried cherry, soft ripe fruits and a hint of spice. Full bodied and powerful, yet balanced, it is rich in fine tannins, with a pleasantly long lasting finish.
In '62, 19 vine growers from San Marzano whose families had farmed the land for generations, combined their efforts to establish 'Cantine San Marzano'. Through the decades this cooperative has grown significantly, attracting over 1,200 vine growers. Using modern and technologically advanced vinification techniques they produce elegant wines that pay homage to the ancient Apulian wine traditions. The fusion of time honoured tradition, passion and contemporary techniques, enables this winery to produce wines with distinctive varietal and regional characteristics while reflecting the local terroir. In the Sommelier Wine Awards, San Marzano was awarded European Producer of the Year '17.
The grapes are grown at selected vineyards located between San Marzano and Francavilla Fontana. The climate is characterised by high temperatures all year round, with very little rainfall and a wide diurnal temperature range which positively influences the quality of the grapes. The soil is mainly terra rossa, with a fine texture and a generally calcareous underground with a few emerging rocks. The well-known reddish colour of this soil is due to the high presence of iron oxide. The manual harvest takes place during the last week of September.
The grapes were hand-picked into small baskets to preserve the quality of the fruit. The must was then macerated for two weeks. Fermentation took place with autochthonous yeasts at 24 to 26°C in temperature controlled vats. The wine was then aged in French oak barrels for 12 months, prior to release.
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