characteristics
The grapes used to make this wine are hand-picked or machine-harvested and then undergo traditional de-stemming and crushing.
Fermentation takes place in 300hl tanks at 25-26°C for 10 days, followed by malolactic fermentation.
tasting notes
Intense ruby red with purple reflections.
Intense and complex to the nose. Presents predominant varietal aromas with notes of ripe plum and blackberry.
Rich on the palate, with hints
of blackberry jam. Extraordinarily rounded and full.
Serve with roast meat or rich pasta dishes.
varieties
85% Negroamaro, 15% other varieties of red grape
alcohol
12.5%
production area
Apulia
terrain
Hills and lowlands
altitude
0-300m
soil
Clay
plant density
4,500 plants/ha
viticulture technique
Guyot and Apulian head-training (“Alberello”)
harvest period
From late September to mid October
characteristics
The grapes used to make this wine are hand-picked or machine-harvested and then undergo traditional de-stemming and crushing.
Fermentation takes place in 300hl tanks at 25-26°C for 10 days, followed by malolactic fermentation.
tasting notes
Intense ruby red with purple reflections.
Rich on the palate, with hints
of blackberry jam. Extraordinarily rounded and full.
Intense and complex to the nose. Presents predominant varietal aromas with notes of ripe plum and blackberry.
Serve with roast meat or rich pasta dishes.
