Production area: Tramonti
Grape variety: aglianico, tintore and piedirosso
Climate: cool, with great temperature changes
Altitude: 300 – 600 m a.s.l.
Terrain: thin superficial layer of red clay and volcanic ash over Dolomite limestone
Exposure: south-east on steep terraced hills
System of cultivation: unusual radial system “pergola” with ungrafted vines and guyot rows
Harvest time: end of october, beginning of november
Vinification: stainless steel
Wine maturation: in steel and in 25 hl oak barrels for 18 – 24 months, in bottles for about 6 months before the commercialization
Organoleptic properties: – colour: dark ruby red
– nose: intense, wide and fine scents; hints of cherries and black berries followed by balsamic, smokey and spicy flavours
– palate: a first impact of fruits, freshness, saltiness with a final note of tobacco and liquorice. It is a bold, complex and full-bodied wine with a very persistent finish and a long aging potential
Alcohol content: 13,5% vol.
Food pairings: red meat, game and aged cheese