| Emplacement |
Salento (in Guagnano, Monaci zone). |
| Composition du sol |
Red soil on layers of calcareous rock. |
| Vendanges |
Harvest by hand, in boxes of 15 kg usually on the end of September. |
| Température de fermentation |
18/20 °C |
| Vinification |
Maceration in open tanks of steel from 15 cubic litres |
| Affinage |
6 months in barriques,12 months in bottle. |
| À déguster avec |
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. |