The 35-year-old vines are deeply rooted in clay and limestone soil. The ripe Negroamaro grapes are harvested towards the end of September, when approximately 20 percent of the grapes on the vines have dried out. After harvest, the grapes are destemmed in the winery. They are then cold-soaked in stainless steel tanks, using carbonic maceration to ensure the dried fruit character remains clearly evident. Fermentation then follows, lasting 10 to 15 days. The wine is then transferred to oak barrels where it ages for another 12 months. Finally, it is bottle-aged for another 3 months.
But the long wait is certainly rewarded. A deep, dark red wine with aromas of plums, berries, mocha, and vanilla. The palate is just as rich and full as the aroma. With soft, rounded tannins and plenty of fruit. Thanks to the oak aging, some oak notes also emerge. Delicious with meat dishes or a barbecue.
