Grape variety: Negroamaro
The territory, the work in the vineyard and the harvest
Age of the vineyard: About 7 years.
Soil: Sandy calcareous-clayey.
Vineyard extension: 0.6 hectares worked in a natural-traditional way.
Synergic agriculture processing.
Production per hectare: 10/20 quintals.
Altitude: 400MT. S.L.M ..
Training system: Espalier.
Harvest period: Last week of October.
Harvest: Manual harvesting of the grapes with rigorous selection of the bunches.
In the basement
Alcoholic fermentation with maceration on the skins for 15 days in steel tanks.
Light pressing and aging in steel for 12 months. Finally in the bottle.
No added sulfur dioxide.
1,000 bottles produced