About this wine
Vineyard and terroir
The grapes grow in Manduria, Puglia, on 30-year-old vines rooted in limestone and iron-rich red soils.
Vinification
After harvest, the grapes are destemmed and macerated for 48 hours at 4–5 °C. Fermentation uses selected yeasts, followed by gentle pressing and malolactic fermentation.
Ageing
The wine rests on its lees in oak barrels for four months, followed by three months in bottle.
Tasting profile
The aroma is rich, while the palate is fruity with well-balanced sweetness. Residual sugar is 10.9 g/L.
