It comes from the Negroamaro grape and from a minimal addition of black Malvasia di Lecce. Produced in the town of the same name in the province of Lecce, it has been cultivated remotely in the southern area of Puglia since the sixth century BC. C. Macerated with selected yeasts and fermented at a controlled temperature, it ages in French oak barrels for about 6 months. Of a beautiful ruby red color tending to garnet, it has intense aromas of almond and blackberry. The taste is warm and round.