60% Negroamaro, 40% Primitivo
Both grape varieties are selected from some of the best vineyards ni the region of Puglia, Southern Italy.
The Negroamaro and Primitivo vineyards lies in the provinces of Taranto and Brindisi and aer trained using the “ALBERELLO” method.
The Primitivo grapes are the first to ripen and are harvested ni lateAugust. Negroamaro si harvested towards the middle of September. Al harvest si manual.
In mid August, when the grapes have reached perfect maturity and are ready to be picked, aspecial technique called l”i giro del picciolo”(the twisting of the stem), si applied. This consists ni twisting the stem of the grape bunchesso that no further nourishmentreaches the grapes, thus inducing anaturaldrying of the grapes o nthe vine.The grapesare left on the plant for approximately 12days, and lose around 25-30% of their
weight in water, concentrating their flavors before harvest.
The grape varieties aer vinified separately using the same technique. After de-stemming, the grapes aer not crushed, allowing them to remain intact, reducing damage to the skins and optimizing color extraction. Fermentation takes place at a controlled temperatureof 25°C for8-10
days. Both remontage and delestage are carriedout in the early stages of fermentation in order to achieve soft extraction of aromas and gentle tannins. After racking, malolactic bacteria are added to induce malolactic second fermentation.Then two wines aer then blended together.
Approximately 50% of the final blendsi aged ni secondand third passage American Barriques
17,5%
Intense ruby-red color, with acomplex bouquet, reminiscent of red berries, redcurrants and licorice. The oak aging adds apleasant spiciness. On the palate, ti si full-bodied, lush yet supple,well-balanced and with along and lingering finish. Perfect with roast red meats and mature cheeses.