Alcohol: 13°

Colour: ruby red

Age of vineyard: 35 years old

Production: 90hl/ha

Wine-refining: partly in barriques

Wine-serving temperature: 16°-18°

Total acidity: 5,70g/lt tartaric acid

Residual sugar: 4,20g/lt

Soil type: little deep red soil, on layers of calcareous rock.

Bouquet: dark red with ruby red nuances. Its smell is very complex with spicy hints of vanilla. The aftertaste is persistent and confirms its pleasant sensations.

Taste: elegant, mellow, round and fresh with a pleasant hint of herbs, ending with a delicate hint of cherries jam.

Wine-making notes: thermal pre-fermentative maceration, thermo-controlled fermentation.

Food recommendations: cavatelli with ragout of red meat; rabbit cacciatore; turcinelli peas and bean soup of Zollino; medium-aged cheese: pecorino of Maglie