Wine Variety: 100% Negroamaro
Category: Protected Geographic Indication
Production area: Salento
Vinification: After crushing the grapes, the must is macerated with the skins at a controlled temperature of 24 - 26 °C for 6 - 7 days. During this period, the wine completes fermentation, before being introduced into steel silos where it begins the maturation phase.
It is then racked into 225 litres French oak barrels where it remains for six months before bottling. Before release, it it aged in the bottle.
Maturation: Steel Silos
An ancient wine, made in Salento along with the good old traditions that we respect. It is an intense, ruby red color and has a pleasantly bitter, dry, spicy and well-structured taste. It accompanies grilled meats, hard cheeses and game perfectly.