GRAPES
100% Negroamaro
PRODUCTION AREA AND HARVEST TIME
Guagnano – Manual harvesting at the end of September.
AT THE WINERY
After the drying process (about 30 days) in small wooden boxes, the grapes are crushed and destemmed softly. The maceration process lasts up to 2 weeks and the resulting wines is aged for 12 months in French oak barrels.
AGEING POTENTIAL
The wine is ready 6 months later the bottling. It can be kept of at least 15/20 years. The wine is only produced in the best vintages and the production is limited to about 7,000 bottles.
SERVING TEMPERATURE – FOOD MATCHINGS
18°C – Grilled lamb chops; beef “tagliata”; truffled pheasant.