The aroma and the flavour are actually more reminiscent of a cold climate cabernet, not what you’d expect from southern Italy. You could actually be fooled into thinking it to be a young bordeaux.
Dried currant fruits meet mint, cedar, green bell pepper and crowberries. The tannins are firm and dry and leave you with the “just bit down on a grape seed” feeling in your mouth. Should therefore be drunk with food with lots of proteins.
Spontaneous fermentation on a pied de cuve of our grapes, without sulfur dioxide, in cement vats. Up to 20 days of temperature controlled maceration.
It actually is more jammy than the aromas suggest, giving a nice round mouthfeel.
I would serve it with an oldschool italian beef roast, slowly roasted and braised with red wine. Use a bunch of green spices and herbs, or “sacchetto di spezie”, it goes wonderfully with the herbiness of the wine.