Classificafion: DOP LEVERANO ROSSO (red).
Production Area: Leverano (Le)
Grape Varieties: 85% Negroamaro, 15% Malvasia Nera.
Alcohol content: 13,00% vol.
Soil: alluvial origin soil, mixed (sand, silt and clay), with calcareous zones
Yield: 9 tons of grapes per ha
Training method: Goblet and Cordon spur
Density: 4500-5000 plants per ha
Vinification: after the de-stemming process, grapes are left to soak in contact with the skins for 6-7 days at a controlled temperature of 25-26°. After the alcoholic and malolactic fermentations the wine ages in steel tanks until the bottling process.
Ageing: 3 years or more depending on the harvest
Color: ruby red with garnet highlights
Bouquet: vinous, intense, generous and lingering
Taste: warm and velvety with a pleasantly bitter aftertaste
Serving Temperature: 16-18°C
Pairing: first courses with meat sauce, roast meat, game bird and aged cheese