An unusual method of production has crafted this exciting red with soft, fleshy, sweet red fruit on the palate, combined with flavours of lightly toasted oak. The Appassimento process is used here in Puglia to concentrate southern Italian sunshine into super-ripe grapes, with partial drying of the grapes as a result of the vine stems being cut and leaving the bunches for 15 days before harvest. - Andy Howard
About the Wine
Those who like Amarone, Recioto and Ripasso wines are going to love this, because it's essentially the same thing at half the price!
In Valpolicella they harvest the grapes and then dry them in the sun before pressing. In Puglia they dry them on the vines instead (the 'appassimento' method) which results in the grapes losing about 50% of their weight through evaporation over 15 days. This really concentrates the sugars and flavours in the grapes.
It's made from a blend of grapes: merlot gives the wine body whilst negroamaro and primitvo pack in the full fruit flavours
The result is a wine of considerable concentration. It has a deep, dark colour, a rich luscious nose and palate full of sweet ripe dark fruits: cherries, plums with vanilla, and raisins.
Works well with
Hard and soft cheeses, Lighter red meats such as pork, venison and other game. Spiced food such as Indian curry dishes.