The Primitivo grapes are selected form low-yielding vineyards in the Salento area of southern Puglia. The guyot training method is employed. The plants are an average of 25 to 30 years old, with a plant density of approximately 4000 plants per hectare.
Manual picking in late August.
The grapes are de-stemmed and delicately crushed, chilled to 10°C and left to macerate on their skins for approximately 8 hours, giving the must a pink hue. The must is then run off its skins, placed in stainless steel fermentation tanks and then left to rest for 36 hours. Fermentation is carried out using selected yeasts at a controlled temperature of 14-16°C and lasts approximately 10 days.
The wine is left on its lees in stainless steel tanks for three months in order to maximise extraction of complex aromas.