Grape variety: Negroamaro.

Training system: mainly guyot.

Vines age: 15-30 years old.

Production area: very red soil rich in iron oxides lying upon a layer of calcareous

rock, located in the Salento region (province of Taranto and Brindisi).

Vinification: de-stemming and crushing of the grapes; maceration at controlled

temperature for 8-10 days with regular pumping overs. Racking off and

malolactic fermentation in stainless steel tanks. Refining in used American and

French oak barriques for 4-5 months.

Sensory features: ruby red colour with purple reflections; intense, vinous, spicy

and fruity, with notes of black berries (black currants and berries). Medium

bodied, velvety, very good balance between freshness and warm feelings, longlasting and savory aftertaste.

Best served with: excellent with pasta dishes, meat in general and medium aged cheeses.

Serving temperature: 16-18°C.