The wine, made exclusively with grapes from two estates Tormaresca, which carries out fermentation in barrels, and then be transferred to stainless steel tanks and then bottled. The color is bright yellow with green reflections and aromas of peach and tropical fruit, with hints of orange blossom. At the palate is soft but well supported by good acidity and a lingering flavor.
The wine is produced from the best selection of Primitivo grapes, from a vineyard farmed "ad alberello", located in Masseria Maìme. This ancient method of cultivation allows the grapes to achieve medium-low yield but high sugar content, used to produce wines of great structure and smooth curves. It has a malolactic fermentation in oak barrels where it is aged for about a year, and then complete the aging in bottle for another 10 months. Typical smell of the variety, with hints of red fruits, slight scent of dried plum, with hints of wood well mixed, soft and long mouth, with a warm and enveloping tannin.
Produced from the best selection of Negroamaro grapes from Masseria Maìme estate. The wine has a period of aging in oak barrels for about 14 months and 10 months in bottle. At the nose gives off the typical bouquet of Negroamaro: red fruit, sweet spices, with hints of wood well mixed. In the mouth is soft, fruity, powerful, with soft and long tannins.
Made with Fiano Pugliese grapes from the Maìme estate in S.Pietro Vernotico, has a bright yellow color with greenish highlights and a bouquet of pineapple, white fruit with floral notes of cedar and jasmine. Its taste is soft with good flavor, acidity and a lingering taste characteristic.
The Muscat grapes, harvested at the right ripeness, are dried in the sun for about 10-12 days. the withering determines the appearance of atoms of jam and honey, which gives the wine considerable complexity. After completing the fermentation, the Kaloro, stationed in stainless steel tanks before bottling and then be aged for about 6 months in bottle.