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Production Area & Land
Apulia, Salento-Manduria, 150-250 m above the sea level. Sandy and clay calcareous.
Age of Vineyards
Destemming of grapes and maceration at 4/5° C for 36 hours. Alcoholic fermentation at a controlled temperature and racking 6 days after the end of racking. Soft pressing of marcs.
After the fermentation, the wine is put in French durmast wooden barrels of medium toasting where the malolactic fermentation takes place, and here the wine ages for 6 months. Then it is bottled and aged in the bottle for 4 months.
Intense red with garnet-red hints.
Intense and persistent with harmonic spiced notes, soft and persistent taste with a long well-balanced tannin.
Bushmeat, baked and roasted meat, dry cheeses.
Serve at 18/20°C. Decant before serving