VARIETY: 100% Ottavianello
VINEYARD LOCATION: Ostuni, 300 m above sea level
AGE OF VINES: 30–55 years
TRAINING SYSTEM: Espalier trained to Guyot
PLANTING DENSITY: 5,000 vines per hectare
SOIL TYPE: Clay-loam with a high concentration of calcium carbonate, iron oxides and hydroxides, and aluminum
YIELD PER HECTARE: 70 quintals per hectare
HARVEST PERIOD: Second half of September
HARVEST METHOD: Hand-picked into 20-kg crates
WINEMAKING: Gentle destemming, temperature-controlled fermentation (maximum 25°C) with skin contact for approximately 10 days. Malolactic fermentation carried out in stainless steel
AGING: In stainless steel for 6 months
FINING: In bottle for a minimum of 2 months
SERVING TEMPERATURE: 14–16°C
DESCRIPTIVE CHARACTERISTICS: Ruby red with purple highlights.
Intense fruity aromas, pleasantly blended with spicy notes. On the palate, it stands out for its drinkability and freshness—a contemporary red that is enjoyable at any time of day.
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