PRODUCTION METHOD

The selected grapes of Primitivo and Negroamaro are soon gently pressed with traditional methods and separated from the grape-stalk. The obtained must is fermented at a controlled temperature (18/20°C), to refine aromas. Maturation, which lasts a few months, takes place in stainless steel tanks. When ready, the wine is cold stabilized and bottled at a low temperature not to alter its natural characteristics.