Grape variety: Fiano, minimum 85% Alcohol content: 12.00% Residual sugar: 6 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, followed by static decantation of the lees. Fermentation for 7 days at a controlled temperature of 14 °C. Aged on fine lees in stainless steel tanks. Tasting notes: Typical varietal aromas with hints of pineapple and banana. On the palate, fresh acidity and vibrant character. Serving temperature: 8–10 °C