About this wine
Vineyard and terroir
The fruit comes from 30-year-old vines grown in Puglia on calcareous, 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 ages on its lees in oak barrels for six months, followed by three months in bottle.
Tasting profile
The aroma is expressive, while the palate is warm and inviting.
