Type of farming: Cordon trained espalier and spur-pruned.
Geograpical production area: Monteiasi, Montemesola and neighbouring provinces of Taranto.
Altitude: 20 metres a.s.l.
Vinification: Alcoholic fermentation in steel vats with 3-4 days of skins maceration
Reining process: Bottled for two months.
Food pairing: raw fish, exotic cuisine and red and game meats.