Origin of the vineyards: Apulia.
Yield per hectare: 120/130 quintals.
Vine training system: Spurred cordon.
Soil: Red earth rich in organic substances.
Winemaking and maturation: Hand harvest, grape processing with low frequency stemmer, maceration and fermentation, then maturation in steel and in different kind of wood.
Sensory analysis: Deep ruby red with purple shades. On the nose blueberries and ripe red fruits, underbrush and red flower, then tobacco, aromatic herbs and a light zesty sensation. Elegant and powerful, with ripe tannins, fresh and fruity, tasty and very long in persistence.
Serving temperature: 16 / 18 ° C.
Food matches: Meat starters, first dishes with funghi porcini, game in general, BBQ and medium aged cheeses.