VARIETY – Negroamaro 100%
AREA OF PRODUCTION – Vineyards located in the hills of the city of San Severo southern exposure.
SOIL – ALTITUDE – Clay of medium clay-limestone texture.
VITICULTURE – In bilateral Guyot mode, with a yield of 9 t / ha. Grape yield 60%.
HARVEST – By hand, first half of September.
VINIFICATION – Staling and skin contact with the must for about 20 days in small capacity steel fermenters at a T ° of about 25 °.
REFINEMENT – STORE – Aging in bottles for a minimum period of 4 months.
COLOUR – Intense brilliant ruby and perennial.
SCENT – Intense and persistent.
TASTE – Fragrance of cherries and blackberries with a long finish in the mouth.
SERVE – 16 to 18 ° C, making sure to aerate the wine before drinking.
ALCOHOLIC DEGREE – 13,5%
FOOD AND WINE PAIRINGS – Red meat, game and mature cheese.