About this wine
Vineyard and terroir
The alberello-trained vines grow in red clay soils. The fruit is harvested by hand.
Vinification
A portion of the grapes is dried slowly to add structure. Maceration lasts 14 days in 500 hL rotating horizontal tanks. Fermentation follows at no more than 20 °C. The wine is then transferred to 225 L French oak barrels for malolactic fermentation.
Ageing
After racking off the lees, the wine returns to barrel for nine months and then rests in bottle for a further four months.
Tasting profile
Negroamaro contributes firm tannins and a deep, rich, almost black appearance, while Malvasia Nera adds elegance and a soft, fruity character.
Serving and pairing
Open the bottle one hour before serving.
