Marmorelle rosso, red wine, Igt Salento

Marmorelle rosso, red wine, Igt Salento. Negroamaro 85% and Malvasia Nera 15%; a spontaneous and smooth wine with a modern and dynamic personality.

Summary

Technical sheets

Image related to: Marmorelle rosso, red wine, Igt Salentobottiglia di marmorelle rosso Classification: red – IGT Salento

Alcohol level: 13,50% by vol.

Analysis: pH 3,65 – total acidity 5,60 g/l

Grape varieties: Negroamaro 85%, Malvasia Nera 15%

Production vintage: 240.000 bottles

Vineyards location: Brindisi

Soil characteristics: clayey, medium consistency

Altitude: sea level

Year of implant: 1998

Training system: Cordon trained, spur pruned

Vines per hectare: 3.800

Yields per hectare: 8 tons

Harvest: third decade of September

Fermentation: in steel tanks

Maceration: 8 -10 days

Malolactic fermentation: totally carried out

Maturation: steel tanks

Bottle maturation: 2 – 3 months

Vintages: 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007

Serving temperature: 14° C

Glass: Medium size goblet.

Tasting notes

Image related to: Marmorelle rosso, red wine, Igt Salentoetichetta del
vino marmorelle, negroamaro e malvasia, tenute rubino

Colour: intense and bright ruby;

Bouquet: a wide and variegated array, ethereal and fine notes of cherry, blackcurrants, blueberries and blackberries, hints of nutmeg and cocoa;

Taste: warm and pleasant with a great correspondence between taste and nose. The fruit well-amalgamates with the tannins and its fine acidity;

Characteristics: a spontaneous and smooth wine with a modern and dynamic personality, it strikes for its outstanding pleasantness;

Food matches: To be served with 'tagliatelle al ragù di maiale', black 'orecchiette' with tomato and ricotta cheese, Saltimbocca alla romana, horse meat 'straccetti' in sauce, stuffed aubergines, fried meatballs with tomato sauce, roasted lamb with potatoes. Shortly seasoned cheeses.

Recipe: Coniglio con lambascioni (Rabbit with lambascioni)

Image related to: Marmorelle rosso, red wine, Igt Salentorabbit with lambascioni

Ingredients

A rabbit
1 kg lambascioni
Extra virgin olive oil
Salt and pepper to taste

Preparation

Skin the rabbit, remove entrails and head, cut into pieces, and marinade for about three hours in water and vinegar. Peel and wash the lambascioni, boil 'al dente' in salted water. Arrange lambascioni on a baking tray greased with oil, sprinkle with oil, salt and pepper, add the well washed rabbit pieces. Sprinkle with more oil, salt and pepper and roast in the oven at 250°C for an hour and a half.