PRODUCTION Production area: Puglia, Salento-Manduria, 150/250 meters above sea level Vinification: destemming of the grapes and maceration at 4/5°C for 36 hours. Alcoholic fermentation at controlled temperature and racking 6 days after its completion. Soft pressing of the pomace. Aging: after fermentation, the wine is transferred to medium-toast French oak barrels, where malolactic fermentation occurs and it remains for aging for 6 months. It is then bottled with bottle aging for 4 months. TASTING NOTES Color: intense red with garnet reflections Aroma/taste: intense and persistent with harmonious spicy notes, soft and persistent taste with a long, expertly balanced tannin. Pairing: game, roasted and grilled meat, aged cheeses. Serve at a temperature of 18/20°C. Decant before serving
