COLOUR: Intense ruby red
AROMA: Intense, broad, containing ripe fruit, pepper, tobacco and walnut, slightly ethereal
TASTE: Velvety, full bodied and harmonious

Food Match:
Red meats, roasts, wild game, aged cheeses.

Production:
Made from the Negroamaro grape, a varietal of remote origins which has been grown in southern Puglia since the 6th century B.C. Grapes are harvested strictly by hand, selecting the bunches carefully and subjecting them to a traditional maceration of 10-12 days on the skins, fermenting the must at a controlled temperature with pumping-over and delestage. Alcoholic fermentation is followed by malolactic fermentation. The wine is aged for 6 months in French oak barriques.