Coming from the hills of Strongoli 60 m above sea level. Az. Agr. certified organic since 1990 yield 35 quintals per hectare.

Hand picked, fermentation without using selected yeasts. A blend of grapes. Aging in wood for 36 months, 18 months in the bottle.

A prodigiously full-bodied red, full of fleshiness, with an olfactory and spicy balm. First year of production 1992.

GAGLIOPPO 50%, GRECO BLACK 30%, CABERNET SAUVIGNON 20% I.G.T. VAL Di NETO ROSSO ORGANIC WINE

Production area: Hills of Strongoli

Altitude: 60-100ml. S.l.m.

Exposure: South-East

Training system: espalier with spurred cordon.

Age of the vines: 25 years

Production per hectare: 45/50 quintals

Color: Ruby red

Bouquet: Harmonious with slight hints of wild berries

Taste: Fresh, velvety and round

Alcoholic degrees: 14% Vol.

Total acidity: 6.2 Serving temperature: 18 ° - 20 ° C

Pairings: Fine red meats Aging: 36 months in French oak barrels - 2 years in the bottle A prodigiously full-bodied, fleshy red. The nose is mentally spicy.

Sulphites - 35 mg / L Filtered? yes Stabilization? Cold yeasts - use of indigenous yeasts Annual production: 3500 bottles ICEA organic certification since 1987 Maceration with the skins: 15 days Fermentation natural vinification, fermentation at controlled temperature. Aging in barrique. Night harvest by hand.