| GRAPE VARIETY | Negroamaro 100%. |
| PLANTING TYPE | Espalier |
| PLANTS PER HECTARE | 5200 |
| AVERAGE YIELD PER HECTARE | 80 q.li/ha |
| HARVESTING PERIOD | Mid-September |
| HARVESTING METHOD | Manual |
| FERMENTATION METHOD | Pre-fermentative maceration for 12 hours with skins, followed by fermentation at controlled temperature of 17 °C for the must without skins. |
| METHOD OF REFINEMENT | In steel vats |
A flowery persistent aroma with a pungent flavour with a delicate note of mint. Warm and harmonius body. Serving temperature 12 – 14 °C.
| EYE | Coral pink colour, sometimes called ‘onion skin. |
| NOSE | Warm and harmonious body. |
| PALATE | Warm and harmonious body. |
