Colour: ruby red
Age of vineyard: 35 years old
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