Vinification: from the first natural pressing of the grapes we obtain the must called LACRIMA in Salento, this is left to ferment at a controlled temperature in steel tanks. Subsequently it is made sparkling in autoclave (Martinotti method) at a temperature of 15 ° / 16 ° C for at least 5 months.

The fig vincotto is one of the oldest products of the Apulian tradition, this product in particular was chosen for its high quality and for the use of manual and traditional techniques. Production is limited.

In Puglia it is not Christmas without a good artisan panettone, a brut rosé sparkling wine, a bottle of excellent wine and a Martina Franca capocollo. The ingredients are all there, only the guests are missing!

The cornerstones of Christmas - sparkling wine and panettone - proposed here in the most authentic and genuine Apulian variant, to be put on the table at the right time, to conclude the holiday lunch with two traditional products of the highest quality.