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The freshly harvested grapes reach the cellar where they are destemmed and crushed. The grapes are left to macerate on the skins for 10 days and the fermentation takes place in stainless steel containers at a controlled temperature of 30/33°C. The wine is then aged for 10 months in oak barrels.

Fermentation and maturation

Region of production

Salice Salentino DOC 2014

The grapes come in part from vineyards in the municipality of Salice Salentino, Veglie and Guagnano (Lecce), and in part from vineyards in San Pancrazio Salentino and Sandonaci (Brindisi). The region of production of Salice Salentino DOC is characterized by a sandy clay loam soil, rich in calcium and magnesium. The average production of the vineyards is 100 quintals per hectare. The vines are grown using the traditional scheme known as Apulian trailing vines, which has been for several centuries in Salento.

Alcohol by volume

Tasting Notes

Serving suggestions



80% Negroamaro and 20% Black Malvasia.


Intense, bright ruby color. Very intense and rich aromas with strong aromatic notes of Mediterranean maquis, berry jam and ripe plum; delicate spicy notes. The flavor is fresh with well balanced tannins and acidity. Good structure and concentration, which make it an elegant and smooth wine.




The wine pairs beautifully with cured meats, pasta dishes with red sauces and roasted meats. Excellent also with ripe cheeses.

Bacon-wrapped roast phaesant with crispy potatoes.

Fillet of beef with carrot purèe, spinach and vegetables.

Duck breast with plum sauce.

Saffron risotto

Saffron risotto

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