The production and maturing of Salice Salentino Riserve D.O.C. wine must be carried out within the grape growing area. Using the traditional winemaking method: daily pumping over for the first 3-5 days of fermentation then pumping every 2days for the following week. Fermentation temperature must not exceed 25° C. Once the alcoholic fermentation is over, the racking and soft pressing of the skins is carried out. The best conditions are prepared for the start of malolactic fermentation, once completed is placed to mature in wood.
An intense pleasant scent, with hints of ripe red fruits, along with spicy, woody notes.