Grape Variety: Negroamaro
 
Alcohol: 14% Vol
 
Vinification:Pressing and destemming of the grapes with maceration and fermentation at a controlled temperature of 22-26℃ for 8-12 days, followed by gentle pressing. In small American Oak barrels for 4 to 8 months
 
Colour: Intense red

Bouquet: Pleasurable and delicate with both fruity and spicy notes of marasca cherries, prunes and cinnamon
 
Taste: Round, harmonious and very drinkable. A long finale