The grapes, from vineyards directly managed by the company in the Torricella (Taranto) area, were harvested in early September and carefully selected before pressing.
The must underwent maceration on the skins at a controlled temperature for about 25 days in steel tanks, where it subsequently underwent malolactic fermentation.
The wine was aged for 12 months in steel tanks and for a further 12 months in wooden barrels of different sizes.
After bottling, the wine continued to age in the bottle for a further 12 months.
Tasting notes
Colour: intense ruby red;
Nose: ripe red berry fruit, with notes of morello cherry and hints of tobacco;
Taste: soft, enveloping, fine and persistent.
Gastronomic pairings
Goes well with main courses of stewed or grilled red meat; with mature hard and blue cheeses.