Production area: North Bari area - Alta Murgia hills
Training system: Spurred cordon with 6-8 spurs per vine
Plant density: 4000-4500 plants/hectare
Yield per hectare: 80-90 quintals/hectare
Harvest time: Half October
Vinification: The grapes are harvested at the right degree of ripeness to obtain an optimal content of polyphenols and aromatic substances. The grapes are de-stemmed, crushed and transferred to a stainless steel winemaker in the cellar, where fermentation takes place with maceration at a controlled temperature. At the end of the alcoholic fermentation we proceed with the racking process
Refinement: After alcoholic fermentation, the wine ferments in oak barrels for a period of 3 months. Subsequently, refinement continues in stainless steel for 6 months
Alcoholic degree: 13,0% Vol
Available formats: 750 ml bottle
Tasting Notes: View: Intense red with slight violet reflections Smell: Rich, intense and persistent bouquet with marked notes of red fruits and ripe fruit and hints of vanilla and chocolate Taste: Soft on the palate, with enveloping and elegantly persistent tannins
Food pairings: Ideal accompaniment to first courses, red meats, game and aged cheeses. Serve at a 16-18°C (61-64°F) temperature
Analytical data: Total acidity: 5,00 g/l, residual sugars: <2 g/l, pH: 3,60, total SO2: 100 mg/l
