Growing method: primarily Guyot.
Vineyards age: between 15 and 30 years.
Production: very rich red soils of iron oxides lying on limestone, located in the Salentine peninsula (province of Taranto).
Wine-making: de-stemming and crushing the grapes, maceration at controlled temperature for 8-10 days with periodic rain replacements. Racking and malo-lactic fermentation in stainless steel.
Sensory characteristics: intense ruby red with violet hues; strong, fruity (red fruits). Bodied, soft, fairly tannic, harmonious. As a ready to drink.
Serving suggestions: excellent with rich pasta dishes and red meat; it also goes well with game and aged cheeses.
Serving temperature: 16-18 ° C.