Flavour profile:
Velvet, berries, cherries
Vinification:
The grapes retain their freshness due to the manual harvest early in the morning. The vinification takes place under controlled temperatures, with frequent pumping over. After the malolactic fermentation, the wine matures in stainless steel tanks.
Wine and food:
Rich pasta and rice dishes, grilled or stewed red meat, game, mature cheeses.
Background information:
Feudo Monaci is produced in the beautiful winery of Castello Monaci, which was founded in 1970. Not far from Lecce, close to the sea, on the road to Taranto, at the gates of Salice Salentino, there are centuries-old olive groves and vineyards around the Castello Monaci. Winemaker Leonardo Sergio mainly uses indigenous grape varieties such as the primitivo, negroamaro and malvasia nera. The wines are characterised by high quality, full and ripe flavours of sun-dried fruit with a delicious spiciness. Castello Monaci works as naturally as possible and is part of the ‘slow wine’ movement. The vineyards located right next to the sea and the climate ensure that the grapes are naturally protected against diseases. The castle in the middle is, besides the wine cellar, also one of the most popular wedding locations in Italy.
| Alcohol: | 13% |
| Volume: | 75cl |
