History Line
It announces itself with a bright ruby red colour with garnet hues. The bouquet of aromas that develops on the nose is elegant and variegated, with notes that start with ripe fruit and veer towards spicy nuances of roasted coffee with slight balsamic and herbaceous returns.
Marked by its excellent structure, it reveals a rich and consistent sip with an optimal balance of freshness and savouriness. Consistent tannic framework that will lend itself over time.
Taste: aromas of spices, roasted coffee, and ripe red fruits; appropriately tannic
A structured and enveloping wine, it will enhance your structured first courses and the most demanding and elaborate second courses. Paired with flans, parmigiane, grilled meats, it becomes the ideal complement to enrich and make your meals special.
Pairing: recommended with grilled red meats and hard cheeses
Gradazione alcolica: 13,5%
Vitigno: Negroamaro
Territorio: a livello del mare, argilloso
Sistema di allevamento: Alberello
Resa per ettaro: 70 quintali
Vendemmia: uve raccolte nel pieno della maturazione a mano
Vinificazione: a temperatura controllata tra 27 e 28 gradi, macerazione di dieci giorni con le bucce ed a seguire pressatura soffice
Affinamento: dopo la fermentazione malolattica una quota del prodotto è trasferita in barriques di rovere americana mentre la parte rimanente è affinata in acciaio inox. A fine estate avviene il taglio (15% legno e 85% inox).
Imbottigliamento: fine Novembre
Colore: rosso rubino
Temperatura di servizio: 18/20 °C
Masada is the place, in JUDEA, where, at the time of the Roman Empire, the wine of Brindisi was exported from Italy, whose thousand-year-old tradition has inspired the wine production of TENUTE LU SPADA. From the vineyards of red Negroamaro grapes comes this wine, elegant, full-bodied, modern and inextricably linked to the territory. The proximity to the Adriatic Sea and the oasis of the Cillarese Lake, the organic cultivation with techniques that combine tradition and innovation enhance its characteristics and quality. Try it with grilled red meats and hard cheeses.
