Taccorosso Negroamaro

The harvest is done manually in the early hours of the morning. The
liquid is left to macerate on the skins for 12-15 days, after frequent
pumping are gently pressed. Controlled fermentation at 75 ° F.

3 months in steel, 10 months in barrels and 3 months in bottle.

Alcohol 14.5%

Brilliant and intense ruby red color with garnet hues. Taccorosso has a
complex and spicy bouquet, with hints of berries and a pleasant aroma
of licorice and coffee. The palate surprises its soft tannins and well
balanced acidity, the finish is long and persistent. Suggested on first
courses, red meat and salami.
Oxygenate and serve at 65 ° F.