It was in 1929 that Francesco Candido produced his first wine, marking the start of a Salento-style oenological story that is still alive today thanks to the hard work and passion of Alessandro and Giacomo, the third generation of the Candido family. As well as the 160 hectares directly managed by Candido there are another 180 hectares in the hands of small-scale landowners who work closely with the winemaking team at Candido, enjoying the benefits of getting technical expertise so as to produce the best grapes possible. The wine making itself takes place in two facilities based in Guagnano (in the province of Lecce) and San Donaci (in the province of Brindisi), which are only a few kilometres apart. Although close geographically both perform different functions. In Guagnano the grapes are crushed and vinified using state-of-the-art technology. From there the wines are transferred to San Donaci where they are blended, aged in barrique (where appropriate) before finally being bottled and shipped to market.