Vineyard & Winemaking – The perfect ripeness is achieved in early Oct so the winemaking process starts from the vine. The withering ‘Appassimento’ process takes place in the vineyard by cutting part of the stalk to the grape bunch but leaving them on the vine for about 15 days, during this period 50% of their weight vaporizes.
Following a long maceration to extract maximise colour and flavour, the wine is barrel aged for 3 – 4 months.
Grapes: Negroamaro, Malvasia, Merlot & Cabernet
Tasting note – Full and persistent on the nose, full & bursting with ripe dark berry fruits and smooth on the palate, perfect soft tannins and finishing with spice and vanilla.
Food pairings – Pleasant accompaniment to savoury first courses, roasts, game and aged cheeses