2021 Negroamaro Recipe
Luna Rossa Winery is dedicated to producing fine wines exclusively from grapes grown in our vineyards in Deming, New Mexico. Luna Rossa Negroamaro is described using its name “black and bitter”. It has medium tannins and dark berry flavors, with hints of violets and brown spices. Pairs well with meatballs and pizza.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wine Ingredients
Method
Winemaking Process
- 1
Harvesting
Carefully harvest the Negroamaro grapes when they reach optimal ripeness, usually in late summer.
- 2
Crushing and Destemming
Crush the harvested grapes to release the juice and separate the stems.
- 3
Fermentation
Transfer the crushed grapes and juice into a fermentation vessel. Add yeast to initiate fermentation. Maintain a temperature of 25-28°C (77-82°F) for about 7-10 days.
- 4
Pressing
After fermentation, press the mixture to separate the liquid wine from the solids.
- 5
Aging
Transfer the wine into oak barrels for aging. Allow the wine to age for at least 6 months to develop complex flavors.
- 6
Bottling
After aging, filter the wine to remove any sediments and bottle it. Add sulfites for preservation.
- 7
Labeling and Storage
Label the bottles and store them in a cool, dark place until ready for consumption.