Origin of the vineyards
Negroamaro, Syrah, Cabernet
Yield per hectare
About 100/120 quintals.
Vine training system
Red land rich in organic substances.
Winemaking and maturation
Harvest of the slightly dried grapes on the plant, fermentation
with maceration at controlled temperature, then maturation
Intense deep ruby red. Wild berries on the nose, red flower,
aromatic herbs, humus and eucalyptus. Very fruity in the
mouth, well-balanced, mouth-filling with a great persistence.
First courses with meat sauce, polenta, grilled meat, buffalo
stews, medium and aged cheeses.