ILGRANDUCA

The grapes come from the estate’s own vineyards in Salento, on calcareous karst soils rich in iron and aluminium oxides. The grapes are hand-harvested. Fermentation takes place at a controlled temperature of 24–26 °C, followed by 7–10 days of skin maceration. After pressing, the wine initially matures in tank and is racked after malolactic fermentation; for the Riserva, 10–12 months of maturation in steel and barrique, followed by two months of bottle ageing, are also documented. It shows a garnet-red colour with orange reflections and notes of chocolate and vanilla, with a soft, velvety impression.