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Liquorice, generous layers of nutmeg, clove, cinnamon, black toffee, fig and black cherries. Full bodied with supple tannins. Grapes harvested in mid to late September are placed to dry for around ten days in well-ventilated drying lofts known as fruttaio, there the grapes lose approximately 40% of their weight depending on the vintage and weather conditions, significantly increasing concentration and complexity. Sourced from low-yielding, old vine sites in an area called ‘Saracena’ (in the province of Taranto), where the vines are densely planted (5,500 stocks per hectare) and are left to develop into unsupported bushes.