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APPELLATION – Rosso Salento IGT
GRAPE VARIETY – 100% Negramaro
PLANTING TYPE – espalier
PLANTS PER HECTARE – 3800
AVERAGE YIELD PER HECTARE – 45 quintals
HARVESTING PERIOD – mid-October
HARVESTING METHOD – manual
FERMENTATION METHOD – at a controlled temperature with maceration of the skins for 20 days
METHOD OF REFINEMENT – malolactic and in steel tanks for 18 months. In bottles for 7 months.

WINE- TASTING NOTES
Intense aroma of ripe plum with hints of spice and black pepper and hot coffee. Full-bodied, harmonious, warm, full-bodied with dense tannins. Final soft long finish.
Serving temperature 20° C