GRAPES: 80% Negroamaro - 20% Malvasia nera
PRODUCTION AREA: Cellino San Marco (BR), Salice Salentino (LE) BREEDING SYSTEM: Espalier and Apulian tree (4.500 stumps per ha) VINIFICATION: After the pressing and the destemming, the must remains into maceration with the peels for 6/7 days at thermo-controlled temperature of 24-25°C.
AGEING: Completed the malolactic fermentation the wine stays in barriques of second and third passage for about 9 months and in stainless steel tanks until the completion of the ageing period according to the production disciplinary. COLOUR: Intense ruby red with slightly orange inflections.
NOSE: Red ripe fruits and spices end in net recognition of box wood, tea and amber.
PALATE: The tannins and the fresh acidity make this wine balanced and soft, the ageing in barriques render it a long and meditative wine.