PRODUCTION Production area: Salento Vinification: destemming of the grapes and initial maceration without fermentation at 4-5°C for 48 hours. Then yeast inoculation and fermentation with maceration until the end of fermentation for soft pressing, malolactic fermentation. Aging: with French oak wood for 4 months and 3 months in bottles. TASTING NOTES Color: red with ruby reflections Aroma/taste: full and characteristic with notes of red fruit mixed with spicy notes. Pairing: red meat dishes or very flavorful first courses
