Red wine obtained from a maceration of Negroamaro grapes.
The high concentration of antocians in Negroamaro gives a deep ruby red. The nose expresses cherry, plums, maraschino, ripe red fruits, tobacco, cocoa, coffee, licorice and hints of leather. It's harmonious, full-bodied and rich in taste, slightly bitter (that is what "amaro" means) and tannic. These characteristics makes this wine perfect for spicy foods, red meat, semi-aged cheese, cured meat.
This wine spends around 10 months in old American oak, both to get the finest smells and to smoothen the tannins.
Best served at 18°C.