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: A historical Salento blend often carried out directly in the vineyard with the alternation of eight plants of Negroamaro and two of Malvasia Nera. Negroamaro, likely owes its name to the terms “niger” (Latin) and “mavros” (Greek) which both refer to the colour black. Its great versati- lity makes it suitable for all types of winemaking.
Malvasia Nera, a grape variety with great softness and aroma, it is best for balancing out the angular qualities of the other two grapes.
AROMAS: Intense and elegant aromas of blackberry and plum.
PALATE: Full-bodied, velvety and harmonious with a persistent fruity aroma on the finish. Good acidity and tannic structure. Balanced, soft and etherea.
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: 18° C
AREA OF PRODUCTION: Salento – Apulia
VINEYARD ALTITUDE: 100 m s.l.m.
SOIL TYPOLOGY: Calcareous-clayey soil
TRAINING SYSTEM: Pugliese Sapling
STRAIN DENSITY: 3000/ha
OUTPUT PER HECTARE: 60-80 q/ha
GRAPE YIELD IN WINE: 60%
AVERAGE AGE OF VINE: 40-50 years old
HARVEST: Manually harvested in mid-September.
FERMENTATION: In large Slavonian oak vats.
ACIDITY: 5.5 g/l