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