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The Palizzi wine-growing area benefits from its proximity to the sea, which means that the high temperatures and sandy soil help many vines.
In particular, this blend of indigenous grape varieties has a robust, round and prominent body, so it lacks transparency, is deep red, and its rich flavor makes it unique. It is a wine that can be served with typical winter dishes, such as risotto with radicchio or tagliatelle with mushrooms, or roast red or white meat. It is not very spicy and thus goes well with any cuisine.

Production techniques

After the harvest towards the end of September, vinification begins with very gentle destemming, followed by fermentation starters, which lasts seven days at a temperature of around 26-28 degrees Celsius in 50hl-capacity steel vats. This is where the maceration of the must on the marc takes place. After this, the wine undergoes malolactic fermentation and further ageing in steel for around six months. It is then bottled for further aging of at least two months.

Organoleptic notes

Ruby red color with violet hues, hints of red fruit on the nose, rounded in the mouth with good acidity, balanced and persistent.