Grape Variety

• Negroamaro 80%

• Malvasia Nera di Lecce 20%

Vineyard & Yield

• Planting: Espalier

• Density: 4,100 – 5,200 plants/ha

• Average Yield: 7,000 kg/ha (≈70 q.li/ha)

Harvest

• Period: End of September

• Method: Manual

Vinification

• Negroamaro: Pre-fermentative cold maceration with skins at 5 °C for 6 days. Controlled-temperature fermentation with skin maceration for ~10 days.

• Malvasia Nera di Lecce: Controlled-temperature fermentation with skin maceration for ~10 days.

• Malolactic fermentation and refinement in steel tanks for 8 months.

• Bottle refinement for at least 4 months.

Tasting Notes

• Nose: Intense aromas of red-skinned fruits — redcurrants, raspberries, ripe cherries — with floral hints of hawthorn.

• Palate: Full-bodied, harmonious, fresh, and persistent.

• Serving Temperature: 17 °C