| Ubicación |
Salento (in Guagnano, Monaci zone). |
| Composición del terreno |
Red soil on layers of calcareous rock. |
| Vendimia |
Harvest by hand, in boxes of 15 kg usually on the end of September. |
| Temperatura de fermentación |
18/20 °C |
| Vinificación |
Maceration in open tanks of steel from 15 cubic litres |
| Crianza |
6 months in barriques,12 months in bottle. |
| Maridaje |
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. |