Black Fruit, Red Fruit, and Pepper / Spice,
BODY: Full
DRYNESS: Dry
ACIDITY: Medium -
TANNIN: Medium
ALCOHOL (%): High (More than 14%)
Origin: Puglia, Italy
Grape Varietals:
Negroamaro
Winemaking:
Maturation: 7-12 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
Aged cheese, steak, game stew
ASIAN FOOD PAIRING
Grape varietal & region: Contrada di Monte la Conca, between San Marzano and Francavilla Fontana (BR), Salento, Puglia. The climate is characterised by high temperatures all year round, with very little rainfall and a wide temperature range between night and day, which has a positive influence on the quality of the grapes. The soil is loamy finely textured and rich in iron oxides that give the topsoil the distinctive red hue. Calcareous subsoil (limestone) with few emerging rocks.
Three vineyards marked with a letter on wood so as to identify them. “F” as in Feudi di San Marzano, a name that is integral to our history. Negroamaro is steeped in history, and in this expression, it becomes particularly velvety and elegant, fleshy and prone to ageing.
Taste profile: Very deep purple red; wide and complex to the nose, with notes of spices, soft fruit and cherry jam. A full-bodied wine, soft and balanced, rich in fine tannins, with a pleasant long lasting finish.
Winemaking process: Hand-harvest of slightly overripe grapes. Destemming and crushing followed by cold soak maceration at 8°C for about 24-48 hours. Thermo-controlled maceration and alcoholic fermentation for about 10 days with autochthonous yeasts at 24-26°C. Final drawing off with soft pressing machines. Malolactic fermentation in stainless steel tanks and then in French and Caucasian oak barrels for 12 months.
