Origin of the vineyards: Apulia.
Yield per hectare: 100/120 quintals.
Vine training system: Spurred cordon and guyot.
Soil: Composed of red earth rich in organic substances.
Winemaking and maturation: Soft pressing and fermentation at very low temperature in controlled environment with a short contact on the skins, then maturation in steel on the yeasts.
Sensory analysis: Bright pale pink. On the nose sensations of wild strawberry jelly, watermelon, then rose, aromatic herbs and brackish minerality. Smooth and juicy in the mouth, fresh and tasty, elegant, with a long fruity and very pleasant persistence.
Serving temperature: 6/8° C.
Food matches: Risotto with scampi, salmon filet with roasted asparagus, tuna or salmon tartare, salads in general or with spaghetti with Pachino tomato and basil.
2018: Silver Medal Mundus Vini, Gold Medal Asia Wine Trophy
2020: 97 points Luca Maroni