Grape Variety: Negroamaro,Primitivo
Alcohol: 12.5% Vol
Vinification:The grapes,harvested when ripe,are transported to the cellar,crushed and de-stemmed. The must with the skins is placed in stainless steel fermenters where it can begin to ferment. The fermenting wine will extract the coloring matter, the tannins and the aromatic substances from the skins. The fermen-tation of a red wine is carried out at temperatures of 28-30℃.,In order to extract as much noble substances as possible from the skins. The wine is left to decant in stainless steel tanks and undergoes periodic decanting to gradually eliminate the lees that settle on the bottom. After cold stabilization,clarification and filtration,the wine will be ready for bottling.
Bouquet:Persuasive and embracing floral notes.
Taste: Complex. Intense ripe fruit with hints of spice.
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