Grape Variety: Negroamaro e Primitivo
Grape picking time: End of September beginning of October.
Mothod of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery.
Vinification techonology: Classic red vinification, the must stays in maceration with the grape skins for 6 to 8 days, in order to obtain a fullbodied and fragrant wine. The temperature for the fermentation is kept between 26 to 28 degrees Celsius.
Refinement: In barrique wine casks for about 15 months.
Organoleptic characteristics: Of an intense ruby red colour the smell presents a persistent wine like bouquet, with an aroma of ripe fruits of theforest and spices. The flavour is dry with a slightly velvety bitter sharp and generous aftertaste.
Gastronomic accompaniment: This is a wine that goes well with main courses, roasts, mixed grills, meats in sauce and seasoned cheeses.Serving temperature: It is served at room temperature, the bottle needs to be opened 30 mins before serving. Alc. 14 % by Vol.