GRAPE VARIETY: 100% Negroamaro.
PRODUCTION AREA: Guagnano (Lecce).
TRAINING SYSTEM: Cordon-trained spur-pruned.
HARVEST: Last ten days of August.
VINIFICATION: The grapes for the base wine were hand-harvested into small crates before being de-stemmed and cold-soaked for a few hours in order to release the ideal amount of anthocyanins from the skins, thus giving the must its classic coral rose color. After being soft-pressed, the yield of the must had been reduced by nearly 50%. Fermentation was carried out at 16° C. The wine was then racked to remove any solids and aged on its lees for roughly 60 days.
TIRAGE: Following the second fermentation, the wine was aged on its lees for 30 months.
DOSAGE: 3.5 grams per liter.
SERVING TEMPERATURE: 6-8° C. (42-46° F.).