1967 is among the top of the range of our cellar.

This wine was dedicated to Marco Maci, international and award-winning winemaker, born in 1967 in the warm Puglia.

An extremely complex man in his human nature who in the end is so simple to understand, like this great Negroamaro with slightly withered grapes.

An extremely structured wine to be universally appreciated thanks to its elegance and refinement.

With hints of blackberry, cherry, but also tobacco and chocolate, 1967 will never be boring and will give its best on its own or accompanied by more traditional dishes.

Like its creator, 1967 has an international taste, able to compete with all the great wines in the world and always at the top of the podium as evidenced by its won medals.

1967, like all our TOP of the range wines, equipped with organic sugar cane corks, does not need a decanter, it is sufficient to uncork it half an hour before tasting, keeping it at a temperature between 16 and 22 degrees.

The purplish ruby red color, unique of its kind and from which you can see the great health of the wine is remarkable. By spinning this great, very dense and structured wine inside the glass, the classic arches will form around the glass, synonymous with a very high alcohol content, and all the aromas will begin to release with great intensity, which will be intense and persistent accompanying a real and own sensory experience.

You will feel a very structured dry but incredibly soft wine at the same time for a pleasant sensation of balance and great harmony on the palate.

To preserve the quality of the wine, we have also innovated the type of bottling: the bottles used are strictly dark, to avoid exposure to light, and the special corks, despite being made of natural, organic and recyclable material, are not made of cork (unique responsible for the deterioration of bottled wine).

No fear, therefore, 1967 will never taste like a cork and each bottle can be safely preserved over time.

The result is always a perfect wine.

We recommend combining 1967 with red meats, game, cheeses, but also with structured first and second courses of fish.