The Negroamaro Cantele produced from Negroamaro grapes grown in espaliers in the territories of Guagnano (Le). The harvest takes place in the last days of September; after crushing and destemming, the must remains in maceration with the skins for 6-7 days. The fermentation temperature is kept within 25-26 ° C. At the end of fermentation the wine stays in barriques for about 6 months. The refinement is carried out in a steel tank until it is bottled.

The wine has an intense ruby ​​color with subtle and elusive violet-colored reflections and the nose shows hints of red fruits and a delicate and herbaceous fragrance that is barely perceptible, which mixes with an ethereal beginning. The sour cherry, the red plum, the thyme and, later, the flint are clearly identifiable. On the palate the taste is characterized by a good balance between softness and alcohol, as opposed to minerality and freshness. The gustatory persistence, initially soft, with a delicate incisive aftertaste, typical of the grape, is elaborated.