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Vines Negroamaro ( %)

Color: Garnet red.
Smell: Intense aroma, with notes reminiscent of the Mediterranean scrub and eucalyptus.
Taste: Full, savory, mineral and pleasant taste even if slightly bitter, round and with an excellent structure.
Food pairing: Roasted or stewed red meats, lamb, kid, mature cheeses.

Vineyard: Vineyards cultivated with Apulian saplings and spurred cordons; the average yield is 75 quintals of grapes per hectare.
Soil nature: Soils of calcareous-clayey, siliceous, deep and dry nature.
Vinification: The grapes are harvested in the very early hours of the morning and immediately brought to the cellar to be pressed. Vinification in steel vats follows with 10 days of maceration and frequent pumping over. After malolactic fermentation, part of the wine ages for 6 months in French barriques of different toasting, while the rest remains in steel

Castello Monaci

The cellar, with its shapes and its geometric rigor, since the late '70s has kept the treasure of Castello Monaci. A barrel cellar of over 1000 barriques, dug out of the same white tufaceous rock of which the deepest layer of the soil of the vineyards surrounding the Castle is composed. The cellar is equipped with modern winemaking tools, including a refrigerated pressing system with small-capacity steel tanks, double-cell thermoconditioned, to be able to vinify limited quantities of grapes separately, highlighting the peculiarities of each. Since 2000, the winemaker of the winery is Leonardo Sergio. With his experience and sensitivity he captures and selects the best that the sun and wind give us, and interprets it in its most authentic form.

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