Parcels trained by the alberello pugliese and cordone speronato systems on deep, dry, clay soil with some tufaceous limestone.
The bunches are picked by hand towards the end of August, early in the morning. They are carried to the cellar and immediately pressed. The vinification is carried out at a controlled temperature with 10 days maceration and frequent remontages. The malolactic fermentation having taken place, the wine develops in steel until June.
Vivid red colour; intense bouquet of ripe grapes; full, velvety flavour, with excellent structure.
5.50g/l total acidity; 3.55pH; 4.00g/l residual sugar; 32g/l dry extract.
4-5 years in bottles stored horizontally in cool, dark conditions.
Food matches: roast or stewed red meats, lamb, kid, mature cheeses.
Serving temperature: 18° C.