||Salento (in Guagnano, Monaci zone).
||Red soil on layers of calcareous rock.
||Harvest by hand, in boxes of 15 kg usually on the end of September.
||Maceration in open tanks of steel from 15 cubic litres
||6 months in barriques,12 months in bottle.
||Lamb or rabbit grilled, stewed vegetables with meat, sausages and cheeses, spaghetti with black truffle, pasta with broccoli or turnips, legumes soups, mushrooms, goose patè.