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 | 7 years |
| System of cultivation | Espalier - Guyot |
| Number of vines/ha | 3000 |
| Grapes | Cucciguaniello named also Susumaniello.This historical autochton vine wich almost disapeared athe end of 1800 due to Filossera produce grapes with extraordinaryt richness in poliphenole, but special attention is needed regarding choice of soil, guidance during the phenological phases and in wine making. |
| Harvest | Middle / end of October, by hand, early in the morning |
| Average yield | 7000 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 | Classical method for red grapes |
| Organoleptic Characteristic | Intense ruby colour with violet highlights, strongly structured, the richness of aromas, scents and flavours best discovered after decantetion |
| Goes well with | Roasts, grilled and braised meats, game, hard cheese or on its own for a special treat |
| Serving temperature | 18-20° |
| Best at | 1 - 6 years |
| Alcohol | 13% Vol. |
