Grape variety: Malvasia Nera.
Training system: mainly guyot.
Vines age: 20-40 years old.
Production area: very red soil rich in iron oxides lying upon a layer of calcareous rock, located in the Salento region (province of Brindisi and Lecce).
Vinification: de-stemming and crushing of the grapes; maceration at controlled temperature for 8-10 days with regular pumping overs. Draining off and malolactic fermentation in stainless-steel tanks. Refining in used American and French oak barriques for the next 6-8 months.
Sensory features: very intense ruby red colour; complex and inviting bouquet, with hints of cherries, enriched with pleasant notes of cloves. A full-bodied wine, pleasantly soft at first, complex, with a remarkable freshness.
Best served with: red meats, roasts with rich sauces and medium-aged cheeses.
Serving temperature: 16-18°C.
