MYRON

CLASSIFICATION: Organic. Protected Designation of Origin

COLOUR: Red.

VINE: Negroamaro

VINES/HECTARE: 4500 vines per hectare.

PRODUCTION AREA: Vines grown using the alberello technique in the area between

Brindisi and Mesagne, about 150 meters above sea level, with high average

temperatures and low rainfall. The soil composed of a deep mix topsoil and clay.

HARVEST PERIOD: the middle of september.

VINIFICATION: the grapes are entirely hand picked in small cases - harvesting at night.

Thermo-controlled maceration for approximately 15 days, followed by

thermo-controlled alcoholic fermentation with selected yeats at 24°C.

AGEING: in stainless-steel tanks for 1 years, then in French oak barriques for at least 12

months.

ORGANOLEPTIC CHARACTERISTICS: bright ruby red with garnet shades, it has avours

of mature red fruit, with spicy notes that suggest black pepper and leather avour.

PAIRINGS: soft tannins make it excellent with red meat, game, aged cheese and cured

meats.

SERVING TEMPERATURE: Between16-18°C.

ALCOHOL: 14% Vol.