Soil Characteristics
Medium mixed soils with stone
Training system
Apulian alberello and cordon- trained, spur pruned
Harvest
First 10 days of September
Vinification
Fermentation
In stainless steel
Malolactic Fermentation
Completed
Maceration
15 days at controlled temperatures between 22-24°C
Ageing
Bottle ageing 6 months
Primary fermentation
In stainless steel tanks and 30% in french oak barrique
Food pairings
Flavoursome and structured first courses, possibly with sauces, but also with baked lasagna timballo, orecchiette with tomatoes, barbecued ribs, green peppered fillet steak, cured meats and mildly matured cheese.