Made from Negroamaro grapes grown in spurred cordon in the territory of Guagnano (Lecce). The harvest takes place in late September. After crushing and de-stemming, the must remains in contact with the skins for a period of maceration of about 10 days and the fermentation temperature is kept within the 25-26 ° C. After the malolactic fermentation is complete, the wine stays in barrels of second and third step for about 6 months and in steel tanks until the completion of the aging period required by the specification. To be drunk soon or instead follow its evolution for 3-4 years.
Characterized by an intense ruby red colour with garnet streaks. It presents a bouquet of red fruits caramel and spices ending in net boxwood perfumes, tea and amber. On the palate, enhanced by red flowers, it gives off the aromas that come back in the mouth transported by the pronounced alcohol degree but not impetuous. As opposed to the tannins and fresh acidity make this wine balanced and smooth. Serve at a temperature of 18 ° C.