The Negroamaro and Malvasia Nera grapes are picked together (they are enologically similar, and ripen at the same time) and put into baskets. Each year, the final blend of the wine is determined not in the cellar, but by the overall percentages of plantings on the property (90% Negroamaro, 10% Malvasia Nera). The grapes are picked quickly (over the course of three hours), and are brought into the winery where they are de-stemmed, crushed, and transferred to stainless steel vats with temperature control. Very dark, rich wine with a port like quality. "Black and bitter" in Italian, not surprisingly Negroamaro has origins in the Southern Italy's Puglia region and is an important grape both on its own and as a blending grape. It contributes a rich, slightly rustic mouth feel to a finished wine imbued with a slightly burnt, earthy quality that accentuates deep, roasted plum and mocha toned fruit with notes of spices.