Jo was born in the San Pietro in Bevagna, in the province of Taranto. The Negroamaro grape is harvested in mid-September, after a slight drying on the vine. In the cellar after destemming, the grapes undergo a soft pressing followed by the maceration in stainless steel from 70 hectoliters; After racking, the wine is aged in barriques place (50% new and 50% used) for 9 months. Without any fining or filtration , the wine is bottled and sold after further six months of aging in glass.