TERRITORY: The Salento region is identified by three climatic elements: the sun, the architect that creates generous degrees of sugar, the sea, responsible for the minerality of the wines, and the wind that makes this area naturally free of disease and particularly suitable for the production of “natural” wines. Characterized by extensive flat areas and modest hilly reliefs, the Salento region is geologically constituted by a calcareous structure of medium texture.
VARIETY INFORMATION: The union between two apparently different varieties, Negroamaro and Montepulciano creates the “oenological miracle” of this denomination, one that gives life to wines of great longevity suitable for extended ageing, the pearl of the Salento area. Negroamaro owes its name to the terms “niger” (Latin) and “mavros” (Greek) which both refer to the colour black. Its great versatility makes it suitable for all types of winemaking. Montepulciano is a vine cultivated in most of the eastern coast of Italy. When young, it has impressive acidity, which, when well handled, allows it to age superbly.
AROMAS: The range of aromas is very wide. The sumptuous and inviting scents are reminiscent of ripe red fruit, spices such as black pepper, cloves and delicate perceptions of coffee.
PALATE: It has powerful body with hints of plum and cherry, balanced with strong tannic notes and a pleasant fresh sensation. Harmonious and intense with warm mineral tones.
VINIFICATION: Traditional fermentation methods are employed with a floating cap at a controlled temperature (27-28 degrees), carried out in large Slavonian oak vats, frequently pumping over the contents. This is followed by a long stay of the must on the skins; about thirty days, in order to extract as much polyphenolic substances as possible to facilitate the start of the subsequent malolactic fermentation in barriques.
SERVING TEMPERATURE: 20° C
AREA OF PRODUCTION: Salento – Apulia
VINEYARD ALTITUDE: 100 m s.l.m.
SOIL TYPOLOGY: Calcareous-clayey soil
TRAINING SYSTEM: Pugliese Sapling
STRAIN DENSITY: 2000-3000/ha
OUTPUT PER HECTARE: 40-60 q/ha
GRAPE YIELD IN WINE: 60%
AVERAGE AGE OF VINE: 50-60 years old
HARVEST: Manually harvested in mid-September.
FERMENTATION: 24 months in medium toasted French oak barriques from the Jupilles area, a town surrounded by the Bercè forest, where this extra-fine grain oak is located. The wine is then left in large 3000/5500 litre Slavonian oak barrels for 6 months and thereafter it spends 12 months in bottle.
ACIDITY: 5.5 g/l