Grape varietals
85% Primitivo
15% Other recommended grapes
 
Production process
Stems removal and soft-pressing. Maceration at a controlled temperature of about 25°C for 8 days.
 
Maturation
In epoxy resin-lined cement tanks and in 30 hl. oak barrels
 
Aging potential
3 and more years depending on the vintage
 
Organoleptic characteristics
Colour
Intense red with garnet highlights when it ages
Bouquet
Full bodied aroma of matured fruit and spices
Taste
Velvety and well-structured
 
Service temperature
18 °C
 
Gastronomic recommendation
Very good with first rich courses, red meats and game.