Intense ruby red color. The nose has notes of black berries and coriander. The taste is full, harmonious, with balanced tannins.
After pressing, fermentation takes place in open stainless steel vats, at a temperature of 25-27°C. In order to limit the extraction of aggressive tannins, maceration is managed with soft pumping for 15-18 days.
Only on the estates of Barletta and San Ferdinando.