Made from grapes of Negroamaro and Malvasia Nera of Lecce grown on apulian saplings planted in the territory of Salice Salentino (Lecce). The harvest is done manually at the end of September. The carefully selected grapes make the fermentation with the skins at controlled temperature (22 – 24 ° C) for at least 10 days. Racking is followed by malolactic fermentation and aging in oak barrels for about 6 months.
Characterized by a ruby red colour. It presents a perfume characterized by fruity notes (plum) that blend very well with spicy notes of vanilla. At the palate it gives off a full taste, soft with a slightly bitter finish. Serve at a temperature of 16-18 ° C.