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 blend of three ancient Salento grapes: Negroamaro, likely 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. Sangiovese is the most cultivated variety in Italy, the daughter of an ancient cross between Negrodolce and Ciliegiolo, both varieties are native grapes of Puglia. Malvasia Nera is a grape variety with great softness and aroma, it is best for balancing out the angular qualities of the other two grapes.
AROMAS: Hints of almond, fruit and dried flowers.
PALATE: Fruity, ethereal and with velvety tannins. It has a long and persistent finish marked by an inviting almond aroma that is also perceived in the mouth.
VINIFICATION: Traditional fermentation methods are employed with a floating cap at a controlled temperature (27-28 degrees), carried out in large Slavonian oak vats, the contents are frequently pumped over. 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