Alluvial, average mixture with areas of limestone
Negroamaro 85%; 15% Other recommended grapes
Grapes are picked and stems are removed followed by a soft pressing. Maceration for 10 days at 25°C. Fermentation in stainless steel tanks at controlled temperature. Maturation in epoxy resin lined cement tanks
A few months in cement tanks until bottling
Intense ruby red with garnet highlights
A fine bouquet of pepper, liquorice, cinnamon and blackcurrant
A bold, rich, red, fruity wine with oak and vanilla overtones, well balanced tannins and a long persistent slightly bitter aftertaste
Recommended with first courses in general, boiled and roasted meats, also excellent with game.
Alcohol: 13.5% Vol.
5 or more years depending on the vintage