Grape varieties
Negroamaro

Production area
Upper Salento

Training system
Guyot

Vinification
Maceration and fermentation at a controlled temperature
Must maceration with almond skins.

Aging
Stainless steel

Tasting notes
A structured and full-bodied wine that has always presented itself
as a fine enigma to decipher.

Food pairings
Spiced roasts, stews, and bold first courses; desserts with red fruit
preserves or certified regional products such as Ferrovia
variety cherries.

Serving temperature
18 ℃

Alcohol content
14 % vol