Grape Varieties: Negroamaro 80% / Malvasia Nera 20%
Colour: Deep ruby red.
Aromas: Intense and elegant aromas of blackberry and plum.
Palate: Full-bodied, velvety and harmonious with a persistent fruity aroma on the finish. Good acidity and tannic structure. Balanced, soft and etherea.
Pairing recommendations: Red meat, fish soups, boiled meats, cold cuts, fermented and hard cheeses.
Vinification: Traditional fermentation methods are employed with a floating cap at a controlled temperature (27-28 degrees), carried out in large Slavonian oak vats, frequently pumping over the contents. This is followed by a long stay of the must on the skins; about thirty days, in order to extract as much polyphenolic substances as possible to facilitate the start of the subsequent malolactic fermentation in barriques.
Ageing: 6 months in medium toasted French oak barriques, 6 months in large 3000/5500 litre Slavonian casks and 6 months in bottles.
Degree of alcohol: 14%
Serving temperature: 18° C