The grapes are pressed softly and the must that is obtained is cooled down to a temperature of 10°C in order to achieve a natural clarification for 24 hrs. Afterwards, the must is fermented with selected yeasts, in stailness steel tanks at a temperature of 16°C where it is kept until it is bottled.
Solid value here in this full-bodied red wine from southern Italy in the Puglia region. Sun-based black fruit and toasty oak. Pair with charceuterie or ribs.