The native Gaglioppo grapes are grown in the Mancuso estate, a historic vineyard in the heart of the hilly, luscious and fertile Ciro area. The vineyard is situated at an altitude of around 350 metres above sea level, where the influence of the sea breezes has a balancing effect on the warm climate and promotes a slow, gradual ripening, ideal for this medium to late ripening variety. The vine training system is Alberello, an ancient bush method dating back to the ancient Greeks. With just a few bunches per vine, this method encourages the vines to produce grapes with high concentration, which is ideal for rich and long-lasting wines. However, this training method requires manual cultivation as mechanisation is difficult, so all processes, from pruning to harvest, are performed manually. The vines are cultivated organically with copper, sulphur and bacillus rather than chemical sprays and mechanical weeding to prevent soil erosion and protect the vineyard's biodiversity. The grapes are left to mature on the vine until the beginning of October, when they are hand-harvested at optimal ripeness.