Variety of grapes: Primitivo di Manduria
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: 40/50
Harvest period: First ten days of September
Winemaking technique: Maceration in stainless steel silox, with fermentation temperature control.
Alcoholic degree: Alcohol carried out 14.0% Vol.
Refinement: Six months in French oak barriques and three months in bottle
Service temperature: It is advisable to serve at a temperature of 16-18 ° C
Pairings: Find the right combination with medium-structured dishes, meat sauces, stews, platters of local hard cheeses, roasts
