This wine is made in equal part of Negramaro and Primitivo grapes. Grapes are destemmed then crushed. Wine then is left macerating and fermenting on its own yeast and in stainless tanks for nearly 15 days. It refines on lees for 5 -6 months. Grape must and wine decant naturally without any fining agent. No sterile filtration is used. Tasting notes: bright red ruby color, fruity and with balsamic notes, full-bodied but smooth of ripe cherries and blueberries, leather and balsamic. Pairing suggestion: main courses grilled red meat and mature cheeses.
Valentina Passalacqua farm is located inside Gargano National Park in Apricena. The family owns the property since beginning of 1900. The area was considered too difficult to grow anything in the past and used just for cattle. The family fortune was that they were actually sitting on one of the most precious marble mine. They started then working the soil ending up with 70 hectares (173 acres) of usable farm surface, 48 (110 acres )of which planted with vines. The vines are at 200 m (600 ft) of altitude; the soil being very rocky is also quite rich in mineral and it does not retain water. The sun exposure is optimal as well as the ventilation... In 1999 the winery obtained organic certification and from that to biodynamic, which has been a focal point of Valentina Passalacqua work. All wines are fermented on their own yeast in the cellar (naturally cool as is excavated underground). Wines are never clarified or filtered.