A complex wine offering pronounced aromas of black cherries, damson plum and licorice, the palate is rich and velvety with lush tannins and notes of sweet spice.
Graticciaia is produced from late harvested Negroamaro grapes that are grown on vines that are 70-80 years old. The fruit is dried on grati, or mesh mats for about a month to concentrate flavors before pressing. The must is slowly fermented at controlled temperatures and then aged for 12 months in small French oak barrels.
Aged cheese, braised meat, roasted red meat, game, grilled lamb, dishes with goose liver, dishes with truffles and even chocolate.