Production area: very red soil rich in iron oxides lying upon a layer of calcareous rock, located in the Salento region (province of Taranto and Brindisi).
Vinification: de-stemming and crushing of the grapes; maceration at controlled temperature for 8-10 days with regular pumping overs. Racking off and malolactic fermentation in stainless steel tanks. Refining in used American and French oak barriques for 4-5 months.
Sensory features: ruby red colour with purple reflections; intense, vinous, spicy and fruity, with notes of black berries (black currants and berries). Medium bodied, velvety, very good balance between freshness and warm feelings, longlasting and savory aftertaste.
Best served with: excellent with pasta dishes, meat in general and medium aged cheeses.