San Donaci area, Salento Peninsula, Puglia.
Last week of August.
De-stemming is followed by fermentation at 22-24 °C for 8-10 days, during which time remontage is carried out daily. Malolactic fermentation happens spontaneously, immediately after the alcoholic fermentation.
Bright ruby red with touches of purple. The bouquet is pronounced, with notes of violets, sour cherries and blackberries, and some spices. On the palate it is envelopling and velvety, with pleasant touches of red and black cherries, and an excellent balance.
Serve with barbecued red meats, roast lamb, pasta dishes with tomato sauce and hearty vegetable soups.