Grape Variety

• Negroamaro 50%

• Montepulciano 50%

Vineyard & Yield

• Planting: Espalier

• Density: 4,100 – 5,700 plants/ha

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

Harvest

• Negroamaro: End of September

• Montepulciano: Mid-October

• Method: Manual

Vinification & Refinement

• Negroamaro: Controlled-temperature fermentation with maceration on skins for ~10 days; malolactic fermentation and refinement in steel tanks for 11 months

• Montepulciano: Controlled-temperature fermentation with maceration on skins for ~15 days; malolactic fermentation and refinement in barriques for 11 months

• Bottle refinement for at least 5 months

Tasting Notes

• Nose: Ripe black fruits with balsamic and spicy notes

• Palate: Powerful, aromatic, and well-structured, with a smooth, pleasant body; clean, spicy aftertaste

• Serving Temperature: 18–20 °C