Production area: Valle d’Itria. Vinification: destemming of the grapes with immediate cooling to 10 °C, maceration beyond alcoholic fermentation for 10–15 days, racking and gentle pressing. Aging: after a short resting period, the wine is separated from the coarse lees, malolactic fermentation begins, and once this is complete the wine is transferred into medium- and light-toasted French oak barriques, where it remains to age for 24 months. Once the maximum organoleptic expression has been reached, it is stabilized and bottled. Bottle aging for 6 months. Colour: purple red with garnet shades. Fragrance/taste: wine from a grape significantly rich in anthocyanin, with a robust and thick structure, soft tannins and complex varietal scents, close on the nose at first, broader with decanting. Food pairing: red meat, braised meat, bushmeat, but also foreign dishes such as soki. Wine for sipping. Serve at cellar temperature.
Price VAT included
Production area: Valle d’Itria. Vinification: destemming of the grapes with immediate cooling to 10 °C, maceration beyond alcoholic fermentation for 10–15 days, racking and gentle pressing. Aging: after a short resting period, the wine is separated from the coarse lees, malolactic fermentation begins, and once this is complete the wine is transferred into medium- and light-toasted French oak barriques, where it remains to age for 24 months. Once the maximum organoleptic expression has been reached, it is stabilized and bottled. Bottle aging for 6 months. Colour: purple red with garnet shades. Fragrance/taste: wine from a grape significantly rich in anthocyanin, with a robust and thick structure, soft tannins and complex varietal scents, close on the nose at first, broader with decanting. Food pairing: red meat, braised meat, bushmeat, but also foreign dishes such as soki. Wine for sipping. Serve at cellar temperature.
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