Made from 100% Negroamaro. After de-stemming and crushing the must is fermented on skins for 6 - 7 days at a temperature of 25 to 26 degrees in stainless steel tanks. Lively ruby red with delicate garnet reflections. A red and black fruit explosion within the nose which includes blackcurrant and cherry. Full bodied, wraps the palate with a pleasing roundness and velvety tannin. It is a wine that can be defined by its light and lively freshness. You will find it difficult not to match this with any meat dish or with Mediterranean cuisine in general, pasta with tomato or semi mature cheese.