Grape varieties: estate blend.

Organoleptic analysis: appearance: intense ruby red; aroma: intense, full and inviting with hints of blackberry and
black cherry;

taste: warm, balanced, smooth and persistent
with a gentle bitter finish, well supported by concentration
and spiciness.

Pairings: first and second courses based on red meat or game, mature cheeses.
Serving temperature recommended: 18/20°C.

Harvest period: first ten days of September.

Production area: province of Lecce.

Soil: clayey soils of varying composition lying on hard limestone or tuff, in a flat area: 30 to 60 metres above sea level.

Yield per hectare: 110 quintals.

Number of vines per hectare: 4,500 to 5,000.

Training system: spurred cordon.

Vinification: maceration with the skins for 7/8 days at a temperature of 28°C. Soft pressing and ageing in steel.