Dica 33

Salento IGP Negroamaro.
(Fuori Produzione)

Dica 33, produced with grapes of Negroamaro, has been carefully “treated” not only by its producer but also by the experts of FREMAN who have identified a set of frequencies and the harmonic-natural music which best suited to its maturation.
After being assembled in the cellar, the sound treatment that was carried out at Dica33 by Master Peppe Vessicchio and Dr. Michele Carone allowed this wine to immediately express the softness and fascinating elegance often hidden by its power.

PRODUCTION ZONE.

Wine made with grapes produced in the countryside of Copertino

GRAPES.

Negroamaro 100% with average age of the vineyard of 30 years old.

TRAINING SYSTEM.

Guyot

VINIFICATION.

Vinification in red. After crushing the grapes, the must remains in maceration with the skins for 6/7 days. The fermentation temperature is kept around 24/26°C.

AGEING.

In stainless steel tanks, after that the wine is subjected to a treatment based on natural music-harmonic frequencies (FREMAN method, designed and patented by Master Beppe Vessicchio, Dr. Michele Carone and Andrea Rizzoli) which allows the wine to evolve succeeding in expressing, both at olfactory and organoleptic level, a gustatory sensory explosion that places this Negroamaro in a unique and proper dimension.

TASTING NOTES.

It is an intriguing ruby red wine with hints of purple. It gives the nose lively aromas of red plums, plums and blackberries, it follows a slight shade of violet and then elegantly declines into spicy notes of liquorice, black pepper and mace. The dynamic and structured taste is characterized by an intense freshness, the tannin is present, elegant and already round. Good persistence on a spicy finish.

FOOD PAIRING.

Pork fillet in crust. Rabbit cacciatore. Cardoncelli mushrooms risotto.