Rosso Magno

Perfect with any pizza and pizza “Salsicciotta” in particular (tomato sauce, mozzarella di bufala from Napoli, sweet Italian sausage, mushrooms and extra virgin olive oil). Great also with house-made tagliatelle with brisket ragù, parsley and parmigiano reggiano. It will complement any roast meats and venison dishes.

The area under vines for the Rosso Magno amounts to approximately 10 ha. at 450 metres a.s.l. From a geological point of view, the soil dates back to the Cretaceous period, Murgia land consisting essentially of compact layers of calcareous concretion. Being made of calcium and sodium carbonates, the rough lithological matrix provides excellent water drainage. The method of cultivation is Espalier with guyot pruning system and the vineyard density 4,347 vine plants/hectare with a yield of 80,000 to 100,000 kilos per hectare.

After the primary fermentation the wine remains in stainless steel tanks for about four months. Then it is rested in glass bottles for another two months.

Rigorously intact grapes ferment for about 15 days to ensure the best polyphenolic extraction. The fermentation temperature ranges between 20°C and 25°C.

Masseria San Magno is the product of a project conceived by young people with a belief in the farming culture of their land of origin and of its wine productions full of flavour and rich in history. This is a place where young hands create and leave tangible signs of their loving passage in every instant of care for the vineyards and transformation of the grapes into wine.