From the Puglia region of Italy comes this 100% Negroamaro (black/bitter in Italian), with ruby red colors, and fruity aromas but a surprising hint of citrus. On the palate: licorice, sour cherries, cocoa, and cured meats with a fresh smooth finish.
From vines ranging from 15 up to 50 years old, the grapes first macerate on the skins for approximately 12 days in temperature-controlled stainless steel tanks and then maturate in steel for another 10 months.
Had this at The Ten Bells at 247 Broome Street on the lower east Side, NYC... a great place to try new wines (more about this later).
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