| GRAPE VARIETY | Primitivo 35%; Montepulciano 35%; Malvasia nera di Lecce 30%. |
| PLANTING TYPE | Espalier |
| PLANTS PER HECTARE | 4500-5700 |
| AVERAGE YIELD PER HECTARE | 60 quintals |
| HARVESTING PERIOD | Primitivo: mid-September; Malvasia nera di Lecce: end of September; Montepulciano: mid-October. |
| HARVESTING METHOD | Manual |
| FERMENTATION METHOD | At a controlled temperature with maceration of the skins for 15 days |
| METHOD OF REFINEMENT | Malolactic and in French Allier barrels for 12 months, in steel tanks for another 12 months. In bottles for 5 months |
Serving temperature 20 °C.
| EYE | Deep garnet red |
| NOSE | A definite bouquet of plums and tobacco mixed with a spicy note of pepper, cloves and vanilla. |
| PALATE | A rich flavour of preserved fruits with a hot, spicy finish. |
