San Donaci area, Salento Peninsula, Puglia.
First week of September.
De-stemming is followed by fermentation at 22-24 °C for 8-10 days, during which time remontage is carried out daily. Malolactic fermentation happens spontaneously immediately after the alcoholic fermentation.
Intense red in colour with hints of purple. The bouquet is intensely fruity, reminiscent of raspberries and strawberries.
Meatballs in tomato sauce, grilled meat, lasagne or chickpea soup.