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 | 100 % Cucciguaniello named also Susumaniello. This historical autochton vine wich almost disapeared at the end of 1800 due to Filossera produce grapes with extraordinary 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 | Immediatetly after picking the destemmed grapes-cooled if necessary- are macering a short time, after that softly pressed, decanted and fermentated by controlled temperature. Separeted from lees and maturated on own ferment in steeltanks. In Spring stabilisation by cooling and refinement in bottles |
| Organoleptic Characteristic | – |
| Goes well with | All kind of food |
| Serving temperature | 18-20° |
| Best at | 1 - 6 years |
| Alcohol | 13% Vol. |
