An ambitious selection of the best Negroamaro and Malvasia Nera grapes aged in new French oak. Deep and creamy nose, with appealing aromas of espresso, vanilla, raspberry jam, eucalyptus and cinnamon. Supple texture, with fruity flavors, mild acidity and a long, spicy finish. Ripe and smooth tannins.

Wine maker notes

14 days of maceration on skins with frequent, automatic pump-overs in rotary fermenters. Maxium temperature 25 C°. Malolactic fermentation in 225 lts. Barrique (Allier and Troncais). The wine aged in barrique for 12 months before bottling.

Technical notes

The topsoil has sandy texture, with moderate clay content, lying on a limestone-based bedrock. Grapes harvested in the second half of September. Overall yield in grape x hectare = 7 tons.