Description
100% Negroamaro sourced from the 40-ha Notarpanaro vineyard
40-year-old vines
Harvested at the end of September
Fermentation and maceration for 10-15 days in temperature controlled stainless steel at 25° C
Aged in 2.25 hectoliters french oak barrels of second, third and fourth passage for 6-8 months
Average number of bottles produced annually: 450,000
First year of production: 1970