Grape Variety: Negroamaro
 
Alcohol: 13.5% Vol
 
Vinification: The grapes are collected during the second half of September.The destemmed grapes have been vinified with 7-8 days of maceration in order to extract color and structure. The alcoholic and malolactic fermentation are made in stainless steel tanks at a controlled temperature 25-27℃. The wine obtained is aged in barrels for 24 months.

Colour: Intense red colour

Bouquet: In youth it has fresh varietal aromas that become more complex with time, thus is a wine to age (5-8 years). During this time it loses its fruity notes, becomes more spicy with hints of toast and vanilla coming from the oak.
 
Taste: This wine has a well balanced structure.