Vineyard & Winemaking – Grapes are carefully selected from suitable terroir sites that are then vinified together by using a popular technique called ‘Salasso’ or ‘Saignée’ for the French terminology – the less concentrated juice is bled off to maximise concentration and extraction in the final cuvee. This also leads to more intense fruity characters and a richer mouthfeel.
The wine then sees 6 months ageing in Slovenian oak (25-50 hl)
Grapes: Negroamaro, Aglianico and Primitivo,
Tasting note – a wine of great personality, red fruit and jam which merge with the sweet and spicy notes of wood, combine with the fine yet persistent tannins.