PRODUCTION Production area: North-East of Bari, 250/300 meters above sea level Vinification: destemming of the grapes and maceration at 4/5°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 aged in medium-toast French oak and remains in aging for 4 months. It is then bottled. TASTING NOTES Color: intense red with violet reflections Aroma/taste: intense and fruity with sweet spicy notes. Soft and persistent taste with a skillfully balanced tannin Pairing: grilled red meats, first courses with red meats typical of Mediterranean cuisine, and lightly aged cheeses. Serve at a temperature of 18/20°C. Decant before serving.
