The aim of this work is to propose design criteria, based on rheological characterisation for improving drill-in fluids performance. In particular, it reports an example in which rheological approaches helped improve drill-in fluids resistance to temperature. As a starting system a commercial drill-in fluid containing xanthan gum and calcium carbonate was chosen and evaluated. Different samples were then prepared by changing the initial formulation in order to increase the system's stability to temperature. Drill-in fluids' performance have been compared by considering their "damaging potential", filtration properties and, "cakes". All drill-in fluids have been tested before and after aging at a given temperature with "hot rolling tests". The systems' gel structure was characterized by measuring dynamic moduli (G' and G") in the linear viscoelastic range and all samples were compared by evaluating their "melting" temperature and gel network strength during time cure tests. The results obtained from this work suggest that the rheological tests carried out on the whole drill-in fluid call provide insights into fluids' damaging potential and "cake" structure. In particular, rheology proved to be able to provide quantitative information about gel strength and temperature stability that permitted one to improve drill in fluids' formulation in order to preclude formation damage and to meet industrial requirements.