Azienda agrituristica vitivinicola a conduzione biologica. Marco Emilio Santoro: Vitivinicoltore di quinta generazione.
| Cultivation area | Valle d’Itria 40°41’29“ north/17°25’18“east, 304 m.a.s.l. between the Jonian and Adriatic coasts, province of Brindisi |
| Type of production | Strictly biological as EU-Code Nr. IT BIO 006 PR0851 |
| Age of vines | 10 years |
| System of cultivation | Espalier - Guyot |
| Number of vines/ha | 3000 |
| Grapes | 70% Cabernet Sauvignon, 10% Merlot, 10% Malvasia 10% Susumaniello (autochton vine) |
| Harvest | End of September, by hand, early in the morning |
| Average yield | 8000 bottles/ha |
| Climate | Mediterranean, but the grapes ripe slowly because of great differences between day and night due to the Valle d’Itria stream and forther, from september onwards the temperature varies from 25-28°C. During the day and 5-8°C. in the night; wich enhances notably aroma and quality of the wines. |
| Wine cellars | On the premises |
| Vinification | After picking, destemming and crushing of the grapes, the must macering –under constantly brock up and immersion of the skins in the must- fermenting by controlled temperature to allow a suitable extraction of colour, tanin and aroma; separing wine from lees and after the maleolactic fermentation the young wine is maturing in steeltanks and oak barrels. |
| Organoleptic Characteristic | ruby colour; fruity, spicy, harmonious; rich,spicy, pleasant blackground |
| Goes well with | pasta dishes with sauces, roast and grilles, game, hard cheese |
| Serving temperature | 18-20° |
| Best at | 2 - 8 years |
| Alcohol | 13% Vol. |
