Color: Ruby red
Aroma: precise notes of cherries and berries vanilla and sweet spices (liquorice, anise).
Flavour: an elegant wine with balanced and supple tannins and a acidity.
The grapes were picked between September 14th and 18th with very high ripeness levels in order to bring out their full flavor and color potential. After pressing, the must was fermented in temperature-controlled stainless steel tanks at temperatures between 79° and 83° Fahrenheit (26°-29° centigrade). The fermentation stage, managed with soft techniques in order to insure a balanced and gradual extraction from the skins, lasted between 15 and 18 days. After being run off its skins, the wine went directly into small French oak barrels where it went through a complete malolactic fermentation and aged for twelve months. A further 18 month period of bottleaging preceded commercial release.
Grape: A selection of Negroamaro grapes bush vines and with a cordon de Royat training Pietro Vernotico (the province of Brindisi in Puglia).