PRODUCTION Production area: Puglia, Salento and Murgia, 200/400 meters above sea level Vinification: destemming of the grapes and cryomaceration at 10/12°C for 18/36 hours. Alcoholic fermentation at controlled temperature and racking at the end of it. Soft pressing of the pomace. Aging: after malolactic fermentation in steel tanks, the wine is transferred to medium-toast French oak barrels and aged for 5 months. It is then bottled and aged in the bottle for 4 months. TASTING NOTES Color: intense red with ruby reflections Aroma: intense and fruity with sweet notes of jam and well-balanced spices Taste: full, soft and persistent, fully reflects the aromas on the nose, skillfully balanced tannins Food pairing: grilled red meats, first courses with red meats typical of Mediterranean cuisine and lightly aged cheeses Serving: serve at a temperature of 18/20°C. Decant before serving
