- 90% Negroamaro, 10% Malvasia Nera
- 15 to 20-year-old vines planted at 100m above sea level
- Grapes are picked together and co-fermented in stainless steel vats with temperature control
- Alcoholic fermentation and maceration for 10-15 days
- Aged in used medium-toast French oak barrels (2+ years old) for 4-6 months
Vineyard Area: Produced from 15 to 20 year old vines planted at 100m above sea level. The vineyards are located in the area of Guagnano, which is affected by the winds coming from both the Ionian and the Adriatic seas, lending a saline character to the wines.
Viticultural Practices: The majority of the vines are espalier trained with spurred cordon, with an average yield of 90-110 tons/ha, depending on the vintage. Agriculture at the estate is sustainable, and mechanization is limited. In years when it is necessary, a green harvest is completed based on the quality of the vintage, not on an exact year-over-year formula.
Harvest: The Negroamaro and Malvasia Nera grapes are picked together (they are enologically similar, and ripen at the same time) and put into baskets. They are then cofermented. Each year, the final blend of the wine is determined not in the cellar, but by the overall percentages of plantings on the property (90% Negroamaro, 10% Malvasia Nera). The grapes are picked quickly (over the course of three hours), and are brought into the winery where they are de-stemmed, crushed, and transferred to stainless steel vats with temperature control.
Vinification: Alcoholic fermentation and maceration lasts for 10-15 days, followed by a racking and naturally-occuring malolactic fermentation. The wine then ages in used medium-toast French oak barrels (2+ years old) for 4-6 months, depending on the vintage.