70% Primitivo, 30% Negroamaro
Vineyards in the communes of Maruggio and Manduria, not far from the Ionian coast.
Alberello for the Primitivo with 40-year-old plants, spurred cordon for the Negroamaro with 35-year-old plants
Manual harvest that occurs separately: Primitivo grapes in late August-early September, Negroamaro in mid-late September. The grapes are harvested when they reach a slightly overripe maturation state. The grapes will make a natural appassimento on the plant.
Both grapes are gently de-stemmed. Fermentation takes place adding selected yeasted and lasts 10-12 days at a controlled temperature of 25°C. Remontage and delestage is carried out in order to optimize the extraction of soft tannins and aromas. Subsequently the wine is than separated from the skins. The two varieties are blended then together and malolactic fermentation is induced.
50% of the blend ages in American oak of second and third passage for 10 months.