Classification: IGP SALENTO ROSSO (red).
Production Area: Province of Lecce
Alcohol content: 14% vol.
Soil: alluvial origin soil, mixed (sand, silt and clay) with calcareous zones
Yield: 7-8 tons of grapes per Ha
Training method: Goblet
Vineyard density: 4500-5000 plants per ha
Ageing: 3 years or more depending on the harvest
Vinification: after a deep selection of the grapes, they are passed through a de-stemmer (no crushing). The must is left to soak in contact with the skins for 6-7 days at a controlled temperature of 24-25°. After the fermentation process one part of the wine ages in French barriques, the other part ages in stainless steel vats.
Color: intense ruby red
Bouquet: full-bodied and persistent, with hints of prune and cherry
Taste: dry, with velvety tannins, juicy and balanced
Serving Temperature: 18°C
Pairing: grilled red meat, game and aged cheese