Selected organic vineyards in the province of Taranto, in the southern Italian province of Puglia. These vines are trained in the spurred cordon system. The plants are an average of 8 to 12 years old, with a plant density of approximately 4600 plants per hectare and an average yield of 2 kg per plant
Manual harvest occurs towards the end of August
After de-stemming, the grapes are delicately pressed. The must is then chilled to 12°C and left to rest for 18 hours. Fermentation is carried out using selected yeasts at a controlled temperature of 18°C and will last approximately 10 days. Following fermentation the wine is left to rest on its lees for approximately 1 week.