Le Braci 2000

The first year of production and as with all the following vintages only Negroamaro grape were used to make the wine, grapes that were picked late, within the first three weeks of October. Fermentation is of medium length after which the wine ages a year in new wood barriques and then a few more years in cement vats, before aging a year or so in the bottle. The wine has a bold, almost black color with bright reflections. The aroma is assorted with scents of flowers, ripe cherry and balsamic hints. The mouthfeel is silky, consistent with the aroma, with splendid tannins and a very long and pleasing finish.