Grape varieties: Sangiovese, Malvasia nera, Aglianico.

Training system: mainly guyot.

Vines age: 15-30 years old.

Production area: very red soil rich in iron oxides lying upon a layer of calcareous rock, located in the Salento region.

Vinification: de-stemming and crushing of the grapes; maceration at controlled temperature for 8-10 days with regular pumping overs. Draining off and malolactic fermentation in stainless steel tanks.

Sensory features: bright ruby red color; intense, fruity bouquet (red fruits notes). Medium-bodied, soft, well-balanced. Ready to drink.

Best served with: excellent with rich first courses and red meat, game and medium-seasoned cheeses.

Serving temperature: 16-18°C.