From vineyards near Puglia, this full bodied red is made using a portion of dried grapes to add a rich concentrated complexity to the wine. This technique known as ‘apassimento’ is more commonly found in the vineyards of the Veneto region further north, where it is used to produced the superb Amarone styles of Valpolicella. There is a wonderful depth of flavour to this wine, with damsons, southern herbs and liquorice to the fore, with a hint of spice to the finish.
A big wine to be paired with big comfortable flavours, roast beef and casseroles instantly come to mind but roasted vegetables would also partner it well. You may also like to try it with a selection of hard mature cheeses.