The color is a rather soft ruby red. On the nose it has hints of sour cherry and floral in violet. In the mouth it is extremely balanced with silky tannins that characterize its extreme elegance
MAIN GRAPES: Ottavianello
SOIL: Clay - sandy
TRAINING: Spurred cordon with 5,000 plants per ha
AVERAGE AGE OF VINEYARDS: 5 years
HARVEST: Manual harvest in boxes. First ten days of October.
GRAPE YIELD PER HA 50 quintals
VINIFICATION: The grapes, after a slight over-ripening in the plant, are carefully selected and collected in boxes. Once crushed and de-stemmed they are ready to carry out the alcoholic fermentation for about 12 days at controlled temperature (26-28 °). At the end of fermentation, the wine remains in maceration with the skins for another 7 days. After racking, the wine is placed in French oak barrels and barrels, where malolactic fermentation takes place and it ages for at least 12 months.
Intense ruby red with a dense texture. On the nose it is a set of sensations ranging from ripe red fruit to jam, passing through the hints of Mediterranean scrub typical of the Negroamaro. In the mouth it is portentous, persuasive and extremely balanced.