Aleatico, Primitivo, Aglianico. The grapes are macerated for 2–3 hours in the press to extract enough colour from the skins before being pressed to tank to ferment. The wine is chilled to 13°C to ferment slowly for around 20 days, before resting in tank for 3 months. The nose carries aromas of woodland strawberry, raspberry and cherry, floral notes of rose and oleander, and hints of aromatic herbs. The palate is smooth, silky and round, while being super fresh and sapid. R&R
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