This wine completely encapsulates the farmer wine vision that Valentina had for Negroamaro. Historically this was the most important red variety in the region and hoardes of farmers, workers and town people would show up at the local cantinas just after vintage was done to barter and purchase flasks and bottles of wine made very much in this style. Semi-carbonically fermented with an air of rusticity but plenty of fresh, bright fruit with a touch of a tannic bitter edge, hence the ‘amaro’ in Negroamaro.
The fruit was hand-harvested and fermented entirely whole-cluster in open-top stainless-steel tanks. With a bit of hand-plunging from the onset the juice macerated for five days on the skins and stems prior to being pressed to tank and finishing the fermentation on the gross lees without any temperature adjustments. Post-fermentation the wine was aged for six months in tank prior to being racked and blended without any additions. The wine was bottled without fining or filtration and just a small addition of sulfur.