About this wine
Vineyard and terroir
The selected fruit comes from old vines on Vallone’s own 10 ha vineyard in the Salento wine-growing area. The vines grow in limestone and clay soils under a mild microclimate.
Grapes
Only selected Negroamaro grapes are used.
Vinification
The grapes are harvested relatively late, once they reach the required ripeness, and carefully selected. They dry outdoors on racks for about 14 days, concentrating their sugars and phenolic compounds, before being gently pressed. A long, temperature-controlled fermentation in steel tanks is followed by malolactic fermentation.
Ageing
The wine ages for 8–10 months in concrete tanks, followed by a further 3–4 months in bottle in the winery’s cellars.
Tasting profile
The wine has a delicate aroma and deep flavour.
Label / history
Vallone introduced its Appassimento technique in Puglia more than 40 years ago with Graticciaia, another wine made in this style.
