| Origin |
The Negroamaro grapes are carefully selected from low-yielding vineyards in the Province of Taranto, in southern Apulia. |
| Harvest |
By hand, at the beginning of September. |
| Vinification |
The grapes are de-stemmed and delicately crushed, chilled to 10°C and left to macerate on their skins for approximately 8 hours, giving the must a pink hue. The must is then run off its skins, placed in stainless steel fermentation tanks, and left to rest for 36 hours. Fermentation is carried out using selected yeasts at a controlled temperature of 14-16°C and lasts approximately 10 days. |
| Ageing |
The wine is left on its lees in stainless steel tanks for about four weeks to maximise the extraction of complex aromas. |
| Pairing |
Fish soups, fresh cheeses, grilled vegetables, and fish courses. |