A blend of Negroamaro, Malvasia Nera and Merlot hand picked with three or four months oak aging.
A deep red colour. Late maturation gives the characteristic notes of ripe and dried fruits, such as plums and raisins. The oak aging gives the wine pleasant notes of chocolate and spices.
Great wine for roasted meats and with game dishes such as wild boar and venison. Excellent with mature and savory hard cheeses.
VINIFICATION: At the beginning of October the perfect ripeness of the grapes is reached and winemaking process starts from the vine. The withering process takes place in the vineyard by cutting the petiole of grapes but leaving them on the vine for about 15 days, during this period the 50% of their weight vaporizes. The drying gives to the wines the typical notes of ripe fruits, such as plums and raisins. The hand-picked grapes are pressed and the fermentation starts. The skins are left on the must for a long period to extract flavours and the characteristic red colour. Subsequently the wine is left barrels for about 3 or 4 month; this aging gives the pleasant notes of spices and vanilla