||San Marzano, Salento, Puglia. The area is about 100 meters above sea level.
||High average temperatures and medium-low rainfall.
|Composition of the land
||Soft soil layer is clayey and quite thin, with a good presence of rocks.
||Second week of September.
||Thermo-controlled maceration for about 10 days, followed by the alcoholic fermentation with selected yeasts.
||In French and American wood barrels for 6 months.
||Savoury first courses, lamb and game with rich sauces, hard cheeses.