VINIFICATION: After being crushed, the must is macerated with skin contact for 15 days. Fermentation is carried out at 26° C.
AGING: Once malolactic fermentation is completed, the wine is aged in barrique for approximately 12 months.
AGING POTENTIAL: When vinified on its own, Negroamaro will surprise and reward the collector over 4-6 years.
NOSE: The fruit and floral notes offer a preview of how this wine will evolve on the palate, with ample aromas of ethereal spices and a light minerality.
PALATE: As on the nose, this wine is classic, bold, and confident yet perceptibly refined.
PAIRING: Ideal for intensely flavored and structured cuisine, especially dishes with lingering flavors and aromas. Game and ripe, aged cheeses.