Barsento

VINIFICATION: The maceration lasts 12-14 days in 45 quintal steel vats at a controlled temperature of 25°C, with frequent pumping over in order to extract the aromatic and coloring substances and at the same time soften the tannic mass. TASTING NOTES Pure Negroamaro, aged in large oak barrels, has an intense and impenetrable red colour. On the nose, hints of ripe cherry, tobacco and carob are perceived. On the palate it is full-bodied, with a great structure with accentuated tannins that balance well with the alcohol and the vanilla notes typical of wines aged in wood. It is best expressed with cured meats, grilled meats and meat sauce.

VINIFICATION The maceration lasts 12-14 days in 45 quintal steel vats at a controlled temperature of 25°C, with frequent pumping over in order to extract the aromatic and coloring substances and at the same time soften the tannic mass. AGING: The wine is aged in steel tanks for one year. Before bottling, the wine is filtered, but not cold stabilized, in order to safeguard the integrity of the product. The permanence in the bottle before being marketed lasts 6 months, in aging rooms completely dug out of the limestone rock typical of the area where it was born. TASTING NOTES The nose has clear hints of fresh fruit, plums and strawberries. Strong, full, sweet and very vinous on the palate. Malicchia Mapicchia is a meditation wine ready for any type of combination: from sweets to dry pasta, to aged, aromatic, spicy or blue cheeses, perhaps served with jams to create a splendid contrast between the strong and the sweet taste. Ideal also accompanied by main courses of meat seasoned with fruit-based sauces.

Manual harvest. Destemming and low temperature fermentation. The crushed grapes remain at a low temperature for a few hours before fermentation, after which the soft pressing takes place. Fermentation continues at around 18°. It remains three months in steel before being bottled. After bottling it remains in cavea karso for another 2 months.

W'Heart! in the rosé version it is an excellent wine produced with 100% Primitivo grapes. The harvest is done manually in the first ten days of September. After destemming, fermentation takes place in stainless steel tanks at a controlled temperature, and before soft pressing, the must is left to macerate on the skins for about 10 hours. A rosé that excites the eye with its splendid intense coral color with violet reflections. It offers the nose sweetly fruity hints mixed with delicate floral notes. On the palate it has a pleasant freshness. A perfect aperitif glass that also lends itself beautifully to fish-based dishes.

VINIFICATION The maceration lasts 12-14 days in 45 quintal steel vats at a controlled temperature of 25°C, with frequent pumping over in order to extract the aromatic and coloring substances and at the same time soften the tannic mass. AGING: The wine is aged in steel tanks for one year. Before bottling, the wine is filtered, but not cold stabilized, in order to safeguard the integrity of the product. The permanence in the bottle before being marketed lasts 6 months, in aging rooms completely dug out of the limestone rock typical of the area where it was born. TASTING NOTES The nose has clear hints of fresh fruit, plums and strawberries. Strong, full, sweet and very vinous on the palate. Malicchia Mapicchia is a meditation wine ready for any type of combination: from sweets to dry pasta, to aged, aromatic, spicy or blue cheeses, perhaps served with jams to create a splendid contrast between the strong and the sweet taste. Ideal also accompanied by main courses of meat seasoned with fruit-based sauces.

VINIFICATION: The maceration lasts 12-14 days in 45 quintal steel vats at a controlled temperature of 25°C, with frequent pumping over in order to extract the aromatic and coloring substances and at the same time soften the tannic mass. TASTING NOTES Pure Negroamaro, aged in large oak barrels, has an intense and impenetrable red colour. On the nose, hints of ripe cherry, tobacco and carob are perceived. On the palate it is full-bodied, with a great structure with accentuated tannins that balance well with the alcohol and the vanilla notes typical of wines aged in wood. It is best expressed with cured meats, grilled meats and meat sauce.

Magilda is a rosé produced with 100% Negroamaro grapes. The harvest of carefully selected grapes begins in the first ten days of September. After destemming, fermentation is carried out at low temperature in stainless steel tanks. In the tanks the must is left to macerate with the skins for about 10 hours, followed by a soft pressing. Before being bottled, the wine rests for a few months in steel, then refines for at least another month in the bottle. At sight it has a coral color with violet reflections. It offers the nose intense floral notes that refer to the rose, and fruity aromas of morello cherry and cherry. It enters the palate with a pleasant minerality and a sinuous roundness offering a long and persistent finish. It goes perfectly with appetizers, seafood and earthy first courses, and fish soups. Also perfect as an aperitif

Paturno is a wine with great extraction qualities, produced with two distinct batches of grapes. The two wines are vinified separately, in stainless steel tanks at a controlled temperature. Maceration takes place for 10/12 days and frequent pumping over is carried out in order to extract coloring and aromatic substances, but also to soften the tannins. After a few months of aging in stainless steel tanks, the wine is blended, filtered, but not cold stabilized. Then it is bottled, and rests for six months in aging rooms carved into the rock.

W'Heart! is a still red produced with 100% Primitivo grapes of excellent quality. The harvest takes place during the first ten days of September.