||Alberello, spurred cordon
||First days of October: drying of the grapes for 2/3 weeks.
||Fermentation: in steel tanks. Maceration: 16 days at controlled temperature. Malolactic fermentation: totally carried out.
||About 1 year in French oak barrique. Bottle ageing: minimum 12 months.
||Try with 'pappardelle' in sausage sauce, gnocchi in lamb sauce, pennette in boar sauce, roasted kid leg 'delle Murge' , stewed 'maialino nero' with potatoes.