In the winery
Winemaking: vinification of Primitivo and Aglianico separated: after destemming and soft crushing grapes must ferments spontaneou-sly thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After alcoholic fermentation (20-30 days, grape skins are separated from wine thanks to soft pressing) but before malolactic, the two wines are blended. Natural fining and stabilization, no fining agents added.No filtration.
Ageing of wine on lees: 24 months in steel tank (in which malolactic fermentation take place), then 18 months in large wooden barrel.Last 6 months in bottle. Very low amount of sulphur dioxide added before bottling.
Organoleptic properties: ruby red colour; ripe fruit, nuts and roa-sted coffee aromas. Balanced taste, quite tannic and persistent.
Food pairing: very good with traditional Apulian food and with ve-getarian food. Local cheeses and cold cuts charcuterie.
Serving temperature: 15 °C. Decant wine before drinking it.