PRIMITIVO DI MANDURIA
D.O.C.

Varietal composition
Primitivo

Denomination
Primitivo di Manduria DOC

Production area
Some towns of Taranto
province (Apulia)

Vinification
Vinification is carried out using the traditional “submerged cap” system, carefully controlled in order to extract delicate tannins and varietal fruit characteristics. Follows an aging period of 9 months in barrels made of selected varieties of French and American wood, where the wine undergoes malolactic fermentation. After that follows refining in bottles.

Harvest
First half of September

Storage time
5/6 years

Tasting notes
Intense deep red color, almost impenetrable. On the nose recalls red-berried fruits with hints of vanilla, toasted notes and spices which give complexity to the bouquet. The great tannic structure is perfectly balanced on the palate and in aftertasting as well.

Serving at
18/20°C

Alcohol content
14,5% Vol.

PRIMITIVO
PUGLIA IGT

Varietal composition
Primitivo

Denomination
Puglia IGT

Production area
Salento (Apulia)

Vinification
Traditional red wine vinification at a controlled
temperature between 25° and 27 °C

Harvest
First half of September

Storage time
4 years

Tasting notes
A dark, ruby-red colour with violet highlights. Intense and fragrant bouquet with a rich variety of sensations. Pleasant, harmonic and velvety taste with a long and delicate aftertaste.

Serving at
18/20°C

Alcohol content
13% Vol.

APPASSIMENTO
PUGLIA IGT

Varietal composition
Negroamaro, Merlot, Primitivo

Denomination
Rosso IGT Puglia Appassimento

Production area
Salento area (Apulia)

Vinification
The grapes come from selected vineyards in the Salento region, harvested at the beginning of October, to get a level of maturation such to have a high sugar level and good alcohol content. Grapes are naturally dried on vines for about 15 days. During this period the 50% of their weight vaporizes. Withering is obtained cutting the grape shot but leaving the grapes on vines (Appassimento on vine). This gives the characteristic notes of ripe fruits, such as plums and raisins. After the accurate hand harvest, grapes are pressed and the fermentation starts; the skins are left in the must for a
long period to extract flavors and the characteristic ruby red color. Subsequently the wine is left in oak for about 3 or 4 months; this aging gives the pleasant notes of spices and vanilla

Harvest
Beginning of October

Storage time
4 years

Tasting notes
The good late maturation gives the characteristic notes of ripe and dried fruits, such as plums and raisins. The subsequent slight oak aging gives the pleasant notes of chocolate and spices that make this wine harmonic and balanced, pleasant and mature.

Serving at
18/20°C

Alcohol content
14,5% Vol.