The grapes to produce the Negroamaro Puglia IGP “I Muri” Vigneti del Salento were gently pressed and cooled to 10ºC for a maceration period of 8-10 days with regular pumping over. Yeasts were added to start fermentation, which took place under temperature-controlled conditions of up to 20ºC. The wine was then aged in used American and French oak for 4-5 months before bottling.
The vineyards are mostly situated in the communes of Manduria and Sava and are owned by growers with whom Filippo has been working for many years. Production is lower than its potential, which ensures the best quality grapes are selected. The red soils are calcareous clay and rich in iron, minerals and nutrients. 80% of the grapes come from old bush vines and the rest from trained vines that are at least 20 years old.
This Negroamaro is ruby red in colour with purple hues. The aromas are intense with notes of blackberries and blackcurrants. It is medium bodied and velvety, with good balance and savoury notes on the finish.