Description
PRODUCTION Production Area: Puglia, 250/300 m above sea level Appassimento: manual harvesting and arrangement of the grape clusters in single layers in perforated crates with a maximum weight of 5 kg. The crates are placed in a fruit drying room with controlled temperature and humidity for 5 weeks; in this environment, the activity of naturally occurring enzymes on the grapes allows the formation of particular aromatic compounds as well as a slight drying through dehydration. Destemming of the grapes, crushing and cooling of the must for 24 hours, initiation of fermentation with selected yeasts. Racking and pressing of the pomace 8/10 days after the end of alcoholic and malolactic fermentation. Duration of maceration: 15 days. Aging: 30 days in steel tanks (for racking practices) aging for 12 months in French barriques of 225l with medium toasting, aging in bottle for 4 months. TASTING NOTES Color: clear with an intense red color with violet reflections Aroma/taste: intense with hints of ripe plum, cherry, and currant with a finely spiced note and hints of cocoa and vanilla. Full, soft, and harmonious taste, sweetly fruity in a soft and persistent structure Pairing: grilled red meats, first courses with ragù and lightly aged cheeses. Serve at a temperature of 18/20°C. Decant before serving