The maceration lasts 12-14 days in winemakers of 45 quintals in steel at a controlled temperature of 25 ° C, with frequent pumping over in order to extract the aromatic and coloring substances and at the same time to soften the tannic mass.
Negroamaro in purity, aged in large oak barrels, has an intense and impenetrable red color. Aromas of ripe cherry, tobacco and carob are perceived on the nose. On the palate it is full-bodied, of great structure with accentuated tannins that are well balanced with alcohol and the typical vanilla notes of wines aged in wood. It is best expressed with cold cuts, grilled meats and meat sauce.