The Negroamaro vines are cultivated on 30 hectares of vineyard, with a north – south aspect, around the Serranova Castle. Just a couple of kilometres inland from the Adriatic, soils here are a combination of limestone and clay. The grapes are hand harvested in mid-September, and after a soft pressing they undergo temperature-controlled fermentation in stainless steel for 20 days. After fermentation the wine remains on fine lees for 3 months.
Delicately hued rosato with vibrant cherry and berry aromas. Tangy wild berry fruit on the palate. Flavourful and juicy with good balancing acidity - leading to a fresh clean finish, and making this an excellent food rosé.
Charcuterie, seafood and barbecued dishes.