Made from Negroamaro and Malvasia Nera di Lecce grapes grown in spurred cordon vines on alluvial soils, average mixture with areas of limestone, in the territory of Salice Salentino (Lecce). Soft stemming and pressing. Fermentation in stainless steel tanks at controlled temperatures. Maceration for 10 days at a temperature of 25- 28 ° C. Maturation in cement tanks lined with epoxy resins for food.
Characterized by an intense ruby red color, tending to assume pleasant garnet hints by aging. It presents an intense aroma of fruit with spicy notes. At the palate exudes a smooth, harmonious, tannic taste. Serve at a temperature of 18 ° C.