| Grape variety | Negroamaro. |
| Growing area | Salento. |
| Soil type | Clay and limestone, medium textured. |
| Training system | Upwards-trained, Guyot pruning. |
| Production | Hand-harvested, temperature-controlled maceration of the must with the skins for around 10 days. |
| Ageing | Aged in steel vats. |
| Colour | Ruby red. |
| Nose | Intense, full bouquet with aromas of blackberry and meadow herbs. |
| Palate | Mellow and well-orchestrated, elegantly structured with a long finish. |
| Food pairings | Excellent served with roasts and stews, and pasta dishes. |
| Alcohol content | 13% ABV. |
| Overall acidity | 6 g/l. |
| Serving temperature | 14-16° C. |
