||San Marzano, Salento, Puglia. At about 100 m above sea level.
||The area is characterized by high thermal sums and medium to low rainfall.
|Composition of the land
||The soil is medium textured clay, shallow and with good skeleton.
||Thermo-controlled maceration for about 10 days, followed by the alcoholic fermentation with selected yeasts.
||In French oak barrels for 6 months.
||Excellent with savoury first courses, all types of meat courses and mature cheese.