Variety of grapes: Primitive
Production area: Manduria and production areas
Soil type: Medium-textured, basically sandy
Training system: Sapling
Plant density per Ha: 4000/6000
Average yield of grapes / Ha: 60/90
Age of the vineyards: 30/40
Harvest period: First ten days of September
Winemaking technique: Maceration in stainless steel vats, with fermentation temperature control.
Alcoholic degree: Alcohol carried out 14.0% Vol + 2%
Refinement: Steel and bottle
Service temperature: It is advisable to serve at a temperature of 16-18 ° C
Pairings: Structured dishes, red meats, aged cheeses and desserts.