Description
PRODUCTION Production area: Puglia Appassimento: carried out on the plant and in crates. When done on the plant, the method involves cutting the fruit-bearing branch so that no sap reaches the cluster; then, the sun of Southern Italy brings the grapes to the right concentration. The grapes are placed in crates and left to dry for 4/5 weeks. Aging: after a gentle destemming, the skins and must are left to macerate for 4 days (4-5°C). Alcoholic fermentation begins at a controlled temperature (28-30°C) for the first 2 days of fermentation; then the temperature is brought back to 22-24°C until the end of fermentation. This is followed by pressing and malolactic fermentation. TASTING NOTES Color: clear with an intense red color and violet reflections Aroma/taste: intense and persistent with hints of red fruits (blackcurrant, blueberry, and blackberry) mixed with toasted spices, well blended. Soft, velvety, intense, and persistent taste with pronounced notes of jam Pairing: convivial wine, accompanies mixed roasts of red meats on the grill, oven-baked veal, cured meats, and medium-aged cheeses. Serve at a temperature of 18°C. Decant before serving