Deep, opaque ruby red. The nose offers dark forest fruits and hints of Mediterranean scrub. On the palate, it is dry, warm, and full-bodied. The tannins are pronounced yet rounded. Excellent balance and a fruity finish.
Pairings: Main courses featuring red meat, steaks, sliced steak, or lamb. Also worth trying with aged cheeses.
VARIETY: 100% Primitivo.
VINEYARD LOCATION: Cellino San Marco, 58 meters above sea level.
AGE OF VINES: 15 years.
TRAINING SYSTEM: Espalier trained to Guyot.
PLANTING DENSITY: 4,500 vines per hectare.
SOIL TYPE: Medium-textured.
YIELD PER HECTARE: 90 quintals per hectare.
HARVEST PERIOD: Late August to early September.
HARVEST METHOD: Hand-picked into 20-kg crates.
WINEMAKING: After harvest, the grapes were destemmed, followed by fermentation with skin contact at a maximum temperature of 25°C. Malolactic fermentation took place in stainless steel tanks.
AGING: In stainless steel for 6 months.
FINING: In bottle for at least 3 months.
SERVING TEMPERATURE: 16°C in a large Bordeaux-style glass.