From Negroamaro grapes. Intense ruby red wine, fresh and vinous fragrance flavors of red fruits, licorice, vanilla and coffee; it tastes smooth, warm with its gentle and bitter aftertaste, well supported by concentration and spices that enhance elegance and roundness.

Serving suggestions: main courses with red meat or game, aged cheeses. Recommended serving temperature: 18°.

Soil: clay-rich soil of various composition, placed above hard limestone or tufa, in a flat area from 30 to 60 meters above sea level.

Harvest: the first ten days of September.

Yield per hectare: 100 quintals.

Vine stocks per hectare: from 4500 to 5000.

Training system: Spurred cordon.

Vinification: Maceration on the skins for 7/8 days at 28° C; soft pressing and aging in steel and concrete tanks.