Grape Variety: Negroamaro.
Vinification: de-stemming and crushing of the grapes, maceration at controlled temperature for 8-10 days with regular pumping overs. Racking off and malolactic fermentation in stainless steel tanks. Refining in used American and French oak barriques for 4-5 months.
Sensory features: ruby red colour with purple hues; intense, vinous, spicy and fruity, with notes of black berries (black currants and berries). Medium bodied, velvety, very good balance between freshness and warm feelings, long-lasting and savoury aftertaste.
Best served with: excellent with pasta dishes, meat in general and medium aged cheeses.
Serving temperature: 16-18°C
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