Geographical location: municipality of Manduria; Puglia; Italy.
Training system: espalier.
Vineyard area: 1 ha.
Production per vine: 0.5 kg.
Soil composition: calcareous – clayey.
Cultural treatments: use of sulfur and Effective Microorganisms
Harvest: carried out on 29 August 2015 entirely by hand with the selection of each bunch placed in small boxes.
Vinification: in thermo-controlled steel fermenter with maceration on the skins at a temperature of about 23 for 23 days.
Fermentation: obtained only thanks to indigenous yeasts.
Drawing off with soft pressing.
Bottled on November 12, 2015
Bottles produced: 119
Alcohol: 12.5% Vol.
Residual sugars: 156 gr / l
Alcohol carried out and to be carried out: 22%