Production area
North Bari area - Alta Murgia hills
Training system
Spurred cordon
Plant density
4000-4500 plants/hectare
Yield per hectare
80-90 quintals/hectare
Harvest time
Middle of October
Vinification
The grapes are harvested at the right degree of ripeness to obtain the best content of polyphenols and aromatic substances. The grapes are de-stemmed, crushed and transferred to a stainless steel tank in the cellar, where the 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
Nutritional values
Quantity per 100 g Calories 85 Fats 0 g Sature fatty acids 0 g Cholesterol 0 mg Sodium 4 mg Potassium 127 mg Carbohydrates 2,6 g Dietary fiber 0 g Sugar 0,6 g Proteins 0,1 g Vitamin C 0 mg Calcium 8 mg Iron 0,5 mg Vitamin D o IU Vitamin B6 0,1 mg Cobalamin 0 Magnesium 12 mg
