| Standort |
Salento (in Guagnano, Monaci zone). |
| Bodenbeschaffenheit |
Red soil on layers of calcareous rock. |
| Weinlese |
Harvest by hand, in boxes of 15 kg usually on the end of September. |
| Weinbereitung |
Maceration in open tanks of steel from 15 cubic litres |
| Ausbau |
6 months in barriques,12 months in bottle. |
| Speiseempfehlung |
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. |