Brindisi province, southern Puglia, "Alberello Basso" vine training method (bush vine). Clayey soil. The Primitivo grapes are carefully picked by hand in late August.

In mid-August, when the grapes have reached perfect ripeness, a pre-harvest withering technique called "Il giro del Picciolo" is applied. It consists in choking the stem of the bunches in order to prevent the nutrition of the berries, thus inducing a natural drying in the plant. The bunches are left to dry for about 12 days, losing about 25-30% of their weight in liquids, and concentrating aromas and flavours before harvesting. After destemming, the grapes are gently crushed, allowing the skins to remain intact for a better extraction of colour. Fermentation takes place at a controlled temperature of 22-25 °C for 8-10 days. In order to obtain greater aromas and softer tannins, frequent pumping over and délestage are carried out. After racking takes place the malolactic fermentation. Ageing is for 6 months in American oak barrels, 6 months in stainless steel tanks.