POSTA PIANA NEGROAMARO
100% Negroamaro
Vinification: The fully ripe bunches are destemmed and then macerated at a temperature of 25-28°C for 10 days, while another part of the grapes is macerated at lower temperatures to heighten the fruity notes. After pressing, the wine is aged separately: part spending a year in barriques and the rest in stainless-steel tanks in order to achieve a better balance of fruit and spice. It is subsequently bottled and aged for another 2 months prior to release.

Sensory characteristics: Intense ruby red color. Nose very intense with fresh cherry fruit, strawberry and spicy flavors. Palate is dense, soft, balanced and persistent.