Winemaking: A wine made exclusively from Negroamaro grapes grown in the Salice Salentino region and the provinces of Lecce and Brindisi. Hand-harvested at full ripeness, the grapes underwent multiple selections before destemming and crushing. The must was then fermented at a controlled temperature, followed by traditional maceration and cap management for 20-25 days. Malolactic fermentation subsequently took place in barrique barrels. Finally, the wine aged for 12 months in French barriques, followed by 2-3 months in the bottle.
Sensory characteristics: Intense aroma – as expected from Negroamaro – and a distinct, characteristic aromatic profile. The wine opens with notes of predominantly black and wild berries – as primary aroma/flavor – and a wealth of barrel spices. This is followed by hints of herbaceousness, compote, chocolate, black pepper, paprika, and coolness. The style of this special wine can also be described by its well-integrated tannins, medium-to-high acidity – also noticeable with a liqueur-like quality – potent alcohol, full body, and lingering finish.
Food pairing: Excellent with dried hams, cold cuts, roasted and sauced meats, barbecue and grilled dishes, game dishes, a variety of cheeses, and chocolate desserts.Alcohol: 14%
