GRAPE VARIETY: 100% Negroamaro.
PRODUCTION AREA: Guagnano (LE).
TRAINING: Spur-pruned cordon-trained and head-trained (alberello), (5,000 plants per hectare).
HARVEST: Late September.
VINIFICATION: After being crushed, the must is macerated with skin contact for 15 days. Fermentation is carried out at 26° C.
AGING: Once malolactic fermentation is completed, the wine is aged in barrique for approximately 12 months.
AGING POTENTIAL: When vinified on its own, Negroamaro will surprise and reward the collector over 4-6 years.
COLOR: Intense ruby red alternated with delicate cherry tones.
NOSE: The fruit and floral notes offer a preview of how this wine will evolve on the palate, with ample aromas of ethereal spices and a light minerality.
PALATE: As on the nose, this wine is classic, bold, and confident yet perceptibly refined.
PAIRING: Ideal for intensely flavored and structured cuisine, especially dishes with lingering flavors and aromas. Game and ripe, aged cheeses.
SERVING TEMPERATURE: 18° C. (64° F.).