Grape variety: Typical grape varieties from the Salento area Alcohol content: 12.00% Residual sugar: 5 g/l Production area: Provinces of Taranto and Brindisi Training system: Predominantly espalier Soil: Clayey, red soil rich in iron Vinification: Gentle pressing of the grape skins, brief maceration in the press for 4 hours, followed by static decantation of the lees. Fermentation for 7 days at a controlled temperature of 14 °C. Aged on fine lees for 3 months in stainless steel tanks. Tasting notes: Notes of cherry, strawberry, and summer fruits. On the palate, fresh acidity, pleasant sapidity, and great vibrancy. Serving temperature: 8–10 °C