VINIFICATION: destemming and fermentation at low temperature. the must remains to macerate with the skins for about 10 hours (tear), after which the soft pressing takes place.

AGING: After a few months in steel the wine is bottled and aged in the bottle for at least 1 month before being marketed;

TASTING NOTES: coral color with purple reflections. Intense aroma with floral notes, which refer to the rose, fruity notes of amarasca and cherry. On the palate it is long with a pleasant minerality and good roundness. The finish demonstrates excellent persistence. It goes perfectly with appetizers, first courses of both sea and land, fish soups. Also perfect as an aperitif

Serving temperature: 10 ° C

VINIFICATION: The maceration lasts 12-14 days in 45 quintals steel vats at a controlled temperature of 25 ° C, with frequent pumping over in order to extract the aromatic and coloring substances and at the same time soften the tannic mass.

TASTING NOTES 100% Negroamaro, aged in large oak barrels, has an intense and impenetrable red color. On the nose there are hints of ripe cherry, tobacco and carob. On the palate it is full-bodied, with great structure with accentuated tannins that balance well with alcohol and vanilla notes typical of wines aged in wood. It is best expressed with cured meats, grilled meats and meat sauce.