The Ottavianello grape variety, a black-skinned grape, is predominantly grown in Puglia, particularly in the Brindisi area, where it is featured as a varietal in the Ostuni Ottavianello DOC. The name Ottavianello likely derives from the town of Ottaviano, located in the Naples province, from where it was introduced to the Brindisi area at the end of the 19th century by the Marquis of Bugnano. It is believed that he brought the grape from France, where it is known as Cinsaut, while in South Africa, it is called Hermitage and is primarily used in blends with Pinot Noir to create Pinotage. In Salento, Ottavianello was traditionally used in blends, especially with Negro Amaro and Malvasia Nera from Brindisi or Lecce, but recently, it has sparked interest when vinified as a single variety.

From an ampelographic perspective, Ottavianello has medium-sized, pentagonal, five-lobed leaves. Its clusters are medium in size, elongated or pyramidal in shape, and tightly packed. The berries are ellipsoidal with a violet color and a pruinose (powdery) skin. Depending on the vintage, it may experience slight acinellatura (incomplete development of the berries). Ottavianello wine in its pure form has a characteristic deep ruby-red color, which evolves into garnet as it ages. Its aromas are marked by notes of red fruits, floral hints of rose and violet, sweet spices, and herbal undertones. The wine shows good aging potential, offering persistence, softness, and delicate tannins. It pairs well with meat-based pasta dishes or with local cured meats like soppressata di Martina Franca and Pugliese sausage.