Production area: Copertino, Italy
Serving temperature: It is served fresh, at a temperature of 10-12 degrees Celsius. The bottle needs to be opened on the spot.
Harvest: End of September, beginning of October.
Vinification: The Negroamaro grapes are softly squeezed and left in contact with must for 6/7 hours, enough time to obtain the right shade of pink of the final product. During the fermentation, the temperature is kept around 18-20 °C.
Color: Deep and brilliant cheery color.
Bouquet: A rich and structured bouquet, fruity and refined.
Palate: The taste is dry harmonious with an herbal base matcher with a pleasurable bitter aftertaste.