Miraglio, red wine, Igt Salento

Miraglio, red wine, Igt Salento; Negroamaro 100%, it's a rich and persuasive fruity wine with balanced acidity and well-defined tannins.

Summary

Technical sheets

Image related to: Miraglio, red wine, Igt Salentobottle of miraglio tenute rubino, rosso igt salento, negroamaro grapes 100% Classification: red – IGT Salento

Alcohol level: 13,00% by vol.

Analysis: total acidity 5,80 g/l

Grape varieties: Negroamaro 100%

Production vintage: 40.000 bottles

Vineyards location: Brindisi

Soil characteristics: medium consistency

Altitude:100 m above sea level

Year of implant: 2000

Training system: Cordon trained, spur pruned

Vines per hectare: 5.000

Yields per hectare: 7 tons

Harvest: second decade of September

Fermentation: in steel tanks

Maceration: 12 days at controlled temperature

Malolactic fermentation: totally carried out

Maturation: 5 months in 40 hl wood tanks

Bottle maturation: 4 months

Vintages: 2006, 2007

Serving temperature: 16° C

Glass: Medium size goblet.

Tasting notes

Image related to: Miraglio, red wine, Igt Salentolabel of wine miraglio tenute rubino, red wine igt salento, negroamaro grapes 100% Colour: bright ruby;

Bouquet: ethereal and enveloping notes of cherries in brandy, plums, mulberry, blackcurrant along with nuance of black pepper, tobacco, liquorice, thyme, rosemary, leather and juniper;

Taste: warm and elegant, full with a balanced alcohol structure, velvety and harmonious, long and persistent, rich of gentle and smooth tannins;

Characteristics: a rich and persuasive fruity wine, it perfectly combines important structure, pulpy and lively, with balanced acidity and well-defined tannins;

Food matches: try with pork stew, grilled steaks of Chianina, orecchiette with horse meat sauce, lamb with mushrooms and sausages, rabbit 'alla Contadina' with black olives. Ideal with medium-aged cheeses.

Recipe: Quagghjariedde

Image related to: Miraglio, red wine, Igt Salentoquagghiaredde

Ingredients

2 kg of mutton breast
Chicken giblets
200 g chopped salami
Six eggs
Extra virgin olive oil
Grated Pecorino cheese to taste
A glass of dry white wine
Salt and pepper to taste

Preparation

Cut the giblets into small pieces and fry in some oil, adjust salt. Take the pan away from heat, add chopped salami, pecorino and beaten eggs, adjust salt and pepper. Pound the mutton breast, spread the mixture over it, fold the meat over and sew up with butcher’s twine. Arrange on a baking tray greased with oil. Sprinkle with salt and some oil and wine. Bake in the oven at a low heat for about an hour. Serve sliced with boiled vegetables.