Salento, Puglia (Southern Italy)
VINIFICATION AND AGEING
The grapes are carefully harvested and subjected to a soft crush in horizontal presses. Fermentation lasts eight days and occurs at a controlled temperature of 25° - 28° C. (77° - 82° F.). After the alcoholic fermentation is over, the wine undergoes also the malolactic fermentation, a process that lowers total acidity and makes wines seem rounder and fuller in flavor.
Relatively dark but brilliant ruby-red.
Expansive and persistent with hints of fully ripe red fruit.
Dry with a fi ne structure and outstanding roundness. It shows a complex fruitiness on the palate that is remarkably persistent.
At 16° - 18° C. (61° - 64° F.), if possible, uncorking the bottle one hour beforehand.
Red meats, whether roasted or prepared in sauces as well as feathered and furry game, savoury preparations of the rural tradition and cheeses that have been aged for moderate periods.