Made from 100% Negroamaro grapes trained using the espalier method on the Manduria plain, this wine undergoes alcoholic fermentation in steel tanks, during which the skins remain in contact with the must for one night only. They are subsequently separated and complete their strictly temperature-controlled fermentation slowly, with successive ageing, first in stainless steel for about four months and then for two months in the bottle. Brightly coloured, with highlights reminiscent of the typical pink of the poppies that characterise the Manduria plain where it is produced. The bouquet features tones of redcurrant, raspberry and cherry, followed by hints of citrus. Crisp, fresh and dynamic on the palate. Balanced. Excellent with white meats, it is also ideal with fish starters and main courses, quite simple pasta dishes and tomato risotto. Excellent with pizza.