This nectar is a 100% Negroamaro from 70 years old vineyards. The grapes are late harvested in the second decade of October. They are left fermenting in vitrified concrete tanks for 10-15 days at 25°C, the maceration lasts 8-12 days. Then the divine juice ages for 12 months in French barriques with blend of different roasting (20% new, 30% second pass, 50% third passage). Salute!
The wine has a ruby colour with garnet hue on rims. The Intensity is deep.
The aroma intensity is medium plus. The primary aromas include red cherry, kirsch and black pepper. The secondaries remember the vanilla, cloves, toast, and charred wood. The tertiaries are endless: farmyard, leather, dark chocolate, coffee, forest floor, game, meat, wet wool, dry cranberry and fermented tobacco.
In the mouth, the wine is dry with high level of acidity. The tannins are medium plus. The alcohol is high (i.e. 14.5 %), and it gives a pleasant heatwave. On the palate, the flavor intensity is pronounced with still hints of ripe red fruits, prune, plum, bitter sour cherry, a fine sweet jam balanced but the sharpness of cranberry juice. There is also a hint of gunpowder. The secondaries reveal notes of charred wood, toast, smoke, cloves and a light vanilla. The tertiaries remember the fine leather, the Kentucky tobacco, earth, game, the perfume of dried flowers, and the scent of dried grass in the summer days, but also fig and a hint of tar. The lasting is long.
This Negroamaro is one of my most favorite nectar. It has the vibrant juiciness of the great Burgundies, without falling into the cooked fruits, but rather playing on a charming aromatic tension. Its tertiaries are a truly kaleidoscope of hints. We taste virile notes of leather, Kentucky tobacco, earth but also enticing scent of dried flowers. The perfume of dried grass in a hot summer day is combined with the hint of a more metropolitan tar. It is not an easy wine to drink, but it need our attention and our willingness to explore its complexity.
Final vote: 95