Grape variety: Typical grape varieties from the Salento region Alcohol content: 13.50% Residual sugar: 10 g/l Production area: Provinces of Taranto and Brindisi Training system: Mainly espalier Soil: Clayey, red soil rich in iron Vinification: Fermentation and maceration for about 7 days at a controlled temperature of 25–27 °C, with daily pump-overs and délestage to extract color. Malolactic fermentation followed by aging in stainless steel tanks. Tasting notes: Bright red color; aromas of raspberry, pomegranate, and herbal notes. On the palate, smooth texture with a pleasant tannic structure, typical of the blend’s varietals. Serving temperature: 18 °C