Produced from 100% Negroamaro grapes sourced from a 10ha vineyard with soils rich in clay and limestone, just 3km from the Adriatic. Following the 'appassimento' process, the grapes are late-harvested, left to dry naturally on the vine, before being pressed and vinified. This increases the concentration of sugars, and produces wines with slightly higher alcohol and residual sweetness. The grapes are gently pressed and fermented in stainless steel, with malolactic fermentation in concrete - where the wine is left to rest for around 8-10 months, followed by 3-4 months in bottle.
Aromas of black fruit, mocha and spice. The palate has layers of ripe black cherry, bramble, dried fruit and coffee. Rich with residual sweetness and balancing acidity.
Rich meat stews or lentil dishes, grilled and barbecued food.