GRAPE VARIETY – Negroamaro 100%

VINIFICATION PROCESS Maceration of the must with the skins for 6-7 days at a controlled temperature between 22-24 ° C.

MATURATION PROCESS – In steel tanks until bottling Final bottle maturation

ALCOHOL CONTENT – 14% Vol.

TASTING NOTES – Intense ruby red with violet reflections. The nose opens on a bouquet of red fruits surrounded from a delicate herbaceous scent. Recognizable scents of black cherry, red plum and finally black pepper. The taste has balanced softness and alcohol content contrasted with fresh and mineral notes decisive finish

GASTRONOMIC PAIRINGS – Warm and full-bodied red wine to combine with braised meats, stewed game and savory cheeses