DOC Primitivo di Manduria
||Red soil on layers of calcareous rock.
||By hand, in boxes of 15 kg. End of August - early September.
||Maceration in open tanks of steel from 15 cubic litres.
||6 months in barriques, 12 months in steel.
||Shouder of smocked pork, bluefin tuna griddle, swordfish cooking such as Sicilian, "fossa" cheese.