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Region: Puglia
Production area: Grottaglie, Angiulli district, 180 meters above sea level
Variety: Primitive
Color: red
Farm: Guyot, 4000 plants per hectare
Harvest: first half of September
Production Technique: manual harvesting of grapes. Maceration of the skins for eight-nine days. Maturation of the wine for at least eight months in stainless steel containers. Aging in oak barrels for 12 months.
Organoleptic characteristics: deep ruby red color. Intense and complex aroma, fruity, rightly tannic with hints of leather, wood and spices. Full, harmonious and elegant taste.
Food pairings: red meats, braised meats, mature cheeses, game, important first courses based on meat sauce.
Service temperature: around 18°c
