Grapes: Malvasia Nera.
Training system: mainly guyot.
Age of the vines: between 20 and 40 years.
Production area: red soils very rich in iron oxides lying on limestone, located in the Salento peninsula (provinces of Brindisi and Lecce).
Vinification: destemming-pressing of the grapes; maceration at controlled temperature for 8-10 days with periodic pumping over. Racking and malolactic fermentation in stainless steel. Aging in second passage American and French oak barriques for the following 6-8 months.
Sensory characteristics: very dense ruby red color; intense and persuasive aroma, with hints of cherries, enriched with pleasant notes of cloves. Wine with a very robust body, with a pleasantly soft attack, it finally reveals itself as complex and impresses with its remarkable freshness.
Food matches: red meats, roasts with elaborate sauces and medium-aged cheeses.
Serving temperature: 16-18 ° C.
