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Production Area & Land
In the Itria Valley. Red land, clay-calcareous with a substratum of strati?ed stone that allows the roots to penetrate and gives the right humidity and freshness to the plant during the drought.
Destemming of grapes with decrease of temperature at 10° C, maceration and alcoholic fermentation for 10-15 days, racking and soft pressing Ageing: After a short rest, it is separated from the crude sediment and the malo-lactic fermentation starts. After this, the wine is transferred in medium and light toasting French durmast barrels, where it ages for 12 months. Once the best of the organoleptic characteristics is reached, it is stabilised and bottled. Ageing in bottle for 3 months.
Ruby red with garnet shades
Wine with typical scents of ripe plum, well blended with spiced and balsamic notes, full and harmonic taste, re?ects the fragrance.
Red meat, meat sauce, bushmeat, seasoned cheeses.
Serve at cellar temperature.