Around the Sava area, in the south of Puglia. Vines are trained using the traditional “Alberello Basso” method.

100% Primitivo.

At the end of August.

Fermentation takes place at a controlled temperature of 22-25 °C over a period of 8-10 days, with frequent pumping over and delastage. Malolactic fermentation is induced using selected bacteria. Around 25% of the wine is aged for 12 months in a mixture of French and American barriques.

Intense ruby red colour, with a complex bouquet reminiscent of cherries, raspberries and currants, with toasty spicy notes. The palate is full-bodied, soft and long-lasting.

Red meats, strong cheeses, pasta with tomato sauce or ragù.