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: Negroamaro, native to Puglia, is the main black grape variety of Salento. Its origins are very ancient (8th century B.C.) and 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.
Primitivo is a black grape variety native to Puglia. It owes its name to the characteristic vegetative phases of the plant, all early, from ripening to sprouting, from flowering to veraison, and from which the old name of “Primaticcio” is derived.
AROMAS: The bouquet is intense and enveloping, with notes of blackberry, ripe red fruit and spices.
PALATE: Full-bodied and soft, with velvety tannins. It has a fresh aroma and good acidity. A long finish in which the fruity notes already perceived by the nose return.
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: 2-3000/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 early September for Primitivo, mid-September for Negroamaro.
FERMENTATION: In large Slavonian oak vats
ACIDITY: 5.5 g/l