Grape variety: pure negroamaro
Vineyard: Trained to spurred cordon, with a yield of 70 quintals per hectare
Vinification: After harvesting in the middle of September, the grapes are de-stemmed and pressed. The must undergoes a temperature-controlled fermentation in stainless steel for 15 days at a temperature of 26°C.
Maturation: Negroamaro matures in large oak casks for 14 months, then another 6 months in the bottle before release.
Sensory profile: It appears a purple-tinged ruby red. The bouquet displays the classic fragrances of blackberry and fruit preserves, enriched by hints of toasty oak and vanilla. The palate is full-volumed, seductive, and smooth, complemented by a crisp acidity and dense-packed but not aggressive tannins.
