The grapes: 100% negroamaro.
The vineyard: parcels trained by the alberello pugliese and cordone speronato systems on deep, dry soil of limestone-clay-silica nature.
The vinification: towards the middle of September the grapes are picked very early in the morning and are immediately carried to the cellar to be pressed. The vinification is carried out at a controlled temperature with 10 days maceration and frequent remontages. The malolactic fermentation having taken place, the wine develops in steel until June.
The wine: garnet-red colour; intense bouquet; full, round, slightly bitter flavour, with excellent structure. Analytical details: 13% alcohol; 5.50g/l total acidity; 3.50pH; 4g/l residual sugar; 30g/l dry extract.