| Classification: | Dry Red Wine |
| Alcohol level: | 14-15 % by volume |
| Grape variety: | Primitivo 85 %, Cabernet 15% |
| Vineyards location: | Statte (Puglia), Italy |
| Climate: | Mediterranean |
| Soil characteristics: | clayey and calcareous |
| Altitude: | 160 meters above sea level |
| Training system: | Guyot |
| Vines per hectare: | 3.000 |
| Production per hectare: | 4.5-5 tons |
| Production per plant: | 1.5 kg of grapes |
| Yield of grapes into wine: | 60% |
| Surface of the estate: | 76 hectares |
| Surface of the vineyard: | 15 hectares |
| Harvest time: | Early September |
| Vinification: | Slow, almost 1 month of fermentation at a controlled temperature, reassemble for 3-4 days, naturally selected yeasts, use of traditional Mediterranean techniques and modern ones |
| Aging: | 5 months in second-hand French oak barrels |
| Bottle aging: | more than one year |
| Color: | Red ruby with lily and purple hints, limpid, discrete concentration |
| Bouquet: | Intense fruity aroma of black cherry that is characteristic of the Primitivo grapes; hints of plum not overripe, Japanese plum, red currant and ripe blackberry; notes of anise elegance and a delicate touch of tobacco; subtle nuances of raw honey, hints of flowers of rosemary. The olfactory experience ranges from a touch of chocolate of carob and arbutus to anise with hints of licorice. The Cabernet gives spicy notes of black pepper. Everything is smooth as in the execution of an orchestra. |
| Taste: | Dry, soft and well-balanced alcohol taste, with tannins gently present and evolving. Appreciable persistence, excellent consistency of taste with smell, perfect balance of sour and soft parts of the wine. Red ripe fruit taste comes back in a very pleasant way. Medium long finish with good hints of species and aromas. |
| Food Matches: | Wine to pair with any meal, start with an appetizer of battered and fried zucchini flowers; try it with eggplant parmigiana and baked pasta, or any tomato sauce not too rich in condiments, legumes soups with freshly ground black pepper and croutons. The best combination could be with stew of lamb, wild onions and potatoes or goat meat with cardoncelli mushrooms from Puglia. Fish can hold its warm embrace only if fried. Antilupo is also delightful paired with a cherry jam pie or soft ice-cream with chocolate chips. |
| Serving temperature: | 64 Farenheit |