The grapes: 80% negroamaro – 20% malvasia nera di Lecce
The vineyard: parcels trained by the alberello pugliese and Guyot systems on deep, dry limestone-clay-silica soil.
The vinification: towards the middle of September the grapes are picked by hand very early in the morning, carried to he cellar and immediately pressed. The vinification takes place in stainless steel tanks at a controlled temperature with 10 days maceration and daily remontages. After the malolactic fermentation and the blending, the wine develops in steel until June.
The wine: ruby-red colour; ethereal, characteristic and intense bouquet; dry, velvety and balanced flavour. Analytical details: 13% alcohol; 5.60g/l total acidity; 3.55pH; 4 g/l residual sugar; 32g/l dry extract.