Grapes
Negroamaro
Primitivo
Malvasia nera 
 
Production process
De-stemming and soft pressing. Maceration for 5 days at a temperature of 22°
Maturation in concrete tanks coated with epoxy resins
 
Ageing potential
2 years and more depending on the harvest
 
Organolectic characteristics:
Colour
Deep ruby red
Bouquet
Hints of small red berries
Taste
Velvety, harmonious and persistant
 
Serving temperature
16-18°C
  
It pairs with first courses, roasts and aged cheese