Selection of Negroamaro grapes coming from S. Pietro Vernotico (Br) estate
Vinification: The grapes are harvested at their optimal level of maturity. After pressing, fermentation and the following maceration last 15 days in stainless steel tanks. During this phase the must completes its alcoholic fermentation at a temperature between 28° and 32° C.
The must is then drained directly in barriques where it completes its malolactic fermentation and where it is aged for 14 months. The wine is then bottled and aged for 6 months before being released.
Wine Spectator(2001 Vintage) Rating: 88/100 - As reviewed by Wine Spectator on 02/29/04.
Wine & Spirits(2003 Vintage) Black crimson colour. The nose is concentrated, ripe fruits with savoury oak and leathery complexity. Big oaky grip in the mouth, very firm tannins and a fine long sweet fruit finish. Needs a bit more time to knit.