About this wine
Vineyard and terroir
The Negroamaro fruit grows in clay soils containing a generous proportion of sand.
Vinification
The grapes are harvested in the middle or final ten-day period of September. At the winery, they are sorted and destemmed, then macerated for several hours at low temperature without prior pressing. The must ferments in stainless-steel tanks at 15–18 °C.
Tasting profile
The wine has a lively taste.
