The warm origin and red soils give this cuvée its ripe, generous character.
- Location and origin: The vineyards are located around San Marzano in Salento, Puglia, at an altitude of approximately 100 meters. The wine is released as Vino Rosso d’Italia.
- Soil: Fine-grained loam with iron oxides in the red topsoil and a limestone-rich subsoil with plenty of rock.
- Climate and influences: Warm summers support advanced ripening and give the grapes their full fruit concentration.
- Vineyard: The old vines are traditionally trained as alberello (head-trained), with approximately 4,500 vines per hectare.
The production process focuses on maximum ripeness, fruit extraction, and a soft texture.
- Harvest and selection: The slightly overripe grapes are harvested by hand in September.
- Fermentation: After destemming and crushing, a 24–48 hour cold soak at 8 °C follows. Fermentation with natural yeasts lasts approximately 10 days at 24–26 °C, followed by gentle pressing.
- Wood maturation: After malolactic fermentation in stainless steel, the wine matures for 12 months in French oak, adding notes of vanilla, licorice, and warm spices.
Two indigenous grape varieties divide the work between ripe fruit, volume, and spicy structure.
- Primitivo – Salento: Provides ripe plum, volume, and a full, soft texture.
- Negroamaro – Salento: Adds dark fruit, spicy depth, structure, and length.
