Grape Variety

• Malvasia Nera di Lecce 100%

Vineyard & Yield

• Planting: Espalier

• Density: 5,200 plants/ha

• Average Yield: 5,000 kg/ha (≈50 q.li/ha)

Harvest

• Period: End of September

• Method: Manual

Vinification & Refinement

• Pre-fermentative carbonic maceration with skins at 5°C for 7 days

• Fermentation with skins at controlled temperature of 16°C for ~10 days

• Malolactic fermentation and refinement in steel tanks for 15 months

• Bottle refinement for at least 4 months

Tasting Notes

• Nose: Intense fruity aromas of pomegranate and prickly pear, with balsamic notes of thyme and marjoram

• Palate: Elegant and fine, with a pleasantly bitter finish, typical of the variety

• Serving Temperature: 14–16 °C