GRAPE VARIETY: 100% Negroamaro.


TRAINING: Pruned-spur cordon-trained (4,500 plants per hectare).

HARVEST: End of September.

VINIFICATION: After being destemmed and crushed, the must macerates with skin contact for approximately 10 days. Fermentation is carried out at 25-26° C.

AGING: Once malolactic fermentation is completed, the wine is aged in 1-year- and 2-year-old barriques for approximately 6 months.

AGING POTENTIAL: This wine is ready to drink but it will continue to evolve for 3-4 years.

COLOR: Streaks of garnet giving way to intense ruby red.

NOSE: Candied fruits and spices that evolve into clean underbrush, tea, and amber notes.

PALATE: Enhanced by notes of red flowers, the aromas return on the palate transported by confident but not overbearing alcohol. The tannins and fresh acidity work in counterpoint to create a balanced, soft wine.

PAIRING: Roast veal and beef, game, lamb, and ripe aged cheeses.
Serving temperature: 18° C. (64° F.).

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