This Southern Italian blend is made from 90% Negroamaro and 10% Malvasia Nera grapes, sourced from low-yield vineyards in the Brindisi province, in Southern Puglia. The 20–35-year-old vines are trained using Guyot and traditional "Alberello Pugliese" systems, with a density of approximately 5,500 vines per hectare. The average yield of 1.5 kg/vine ensures balanced concentration and aromatic intensity.

Harvest for both varieties takes place at the end of September, with manual selection. After destemming, the berries are not crushed, preserving the integrity of the skins, which optimizes color and aroma extraction. The two varieties ferment together in stainless steel tanks at 23–25 °C for 8–10 days. Regular remontage and delestage techniques result in delicate extraction, preserving fruitiness and ensuring an elegant tannic structure. Malolactic fermentation is controlled, and then the wine ages for 12 months in second and third-fill 500-liter oak tonneaux barrels, which adds complexity and structural depth without overly dominating the varietal character.

Its alcohol content is 13.5%, which harmoniously integrates with the wine's rich yet balanced structure.

Its color is deep purplish-red. The nose reveals intense, elegant earthy notes, blackcurrant, candied fruits, white pepper, and spices. On the palate, it is full-bodied, velvety, and rich, with complex yet finely-grained tannins, and a long, persistent finish.

An excellent choice with pasta dishes with meat ragouts, grilled and roasted meats, game, and hard, aged cheeses.