Rosso Magno

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Rigorously intact grapes ferment for about 15 days to ensure the best polyphenolic extraction. The fermentation temperature ranges between 20°C and 25°C.

The area under vines for the Rosso Magno amounts to approximately 10 ha. at 450 metres a.s.l. From a geological point of view, the soil dates back to the Cretaceous period, Murgia land consisting essentially of compact layers of calcareous concretion. Being made of calcium and sodium carbonates, the rough lithological matrix provides excellent water drainage. The method of cultivation is Espalier with guyot pruning system and the vineyard density 4,347 vine plants/hectare with a yield of 80,000 to 100,000 kilos per hectare.

After the primary fermentation the wine remains in stainless steel tanks for about four months. Then it is rested in glass bottles for another two months.