The cultivation of vines and the production of wine in Puglia date back to ancient times, even before the arrival of Greeks, as evidenced by some findings of wine vessels near Gioia del Colle, dating back to the eighth century BC.The Apulian wine production was well known and flourished throughout the Roman period. After the fall of the Roman Empire, viticulture had been preserved mainly thanks to monasteries and abbeys. It is with Federico II that production started again, so much so that in 1362 Giovanna I of Anjou prohibited the introduction of wine from other regions to protect Apulian wine. Intense and robust wines, rich and with great personality, which are produced among the marvellous hilly landscapes that alternate with the vast horizons open to the sea, where generous sun and fertile lands give their full contribution to develop flavour and persistence.

PRIMITIVO DI MANDURIA

DOC


Appellation: Primitivo di Manduria Doc

Production area: Selected vineyards located in the Apulia region, in the province of Taranto and Brindisi.

Climate: Apulia has a relatively hot and dry climate that is tempered by cool breezes from the surrounding water, resulting in expressive and delicious wines.

Harvest: Early September

Bottle size: 750 ml

Serving temp.: 18/20 °C

Alcohol content: 14% vol

Deep red in colour.

Full and tasty, with soft tannins and sweet cherry notes.

The palate is complex and sophisticated, with blueberry notes and a long finish.

Perfect to enjoy with games, aged cheeses, or as meditation wine.


VINIFICATION: The grapes are de-stemmed, but not crushed. The must is fermented with selected yeasts at 25 °C for about 6-8 days. Frequent closed pump overs takes place in the first stage of fermentation. Afterwards, two dèlestages a day are carried out, reducing to one a day by the end of fermentation. Malolactic fermentation takes place in stainless steel tanks.

PRIMITIVO

PUGLIA IGT


Appellation: Puglia Igt

Production area: Sud-kissed vineyards in well-exposed areas of southern Apulia.

Climate: Apulia has a relatively hot and dry climate that is tempered by cool breezes from the surrounding water, resulting in expressive and delicious wines.

Harvest: End of September

Bottle size: 750 ml

Serving temp.: 18/20 °C

Alcohol content: 13,5% vol

Deep red in colour.

A lovely combination of berry fruits and spice, which bursts out of the glass.

The palate is rich and succulent, with an attractive concentration of lush morello cherries, balanced by smooth well-rounded tannins.

Pairs well with any meat based dishes, pasta and mature cheeses.


VINIFICATION: The grapes are de-stemmed, but not crushed. The must is fermented with selected yeasts at 25 °C for about 6-8 days. Frequent closed pump overs takes place in the first stage of fermentation. After 48 hours, two delestages a day are carried out, reducing to one a day by the end of fermentation. Malolactic fermentation takes place in stainless steel tanks.

NEGROAMARO

PUGLIA IGT


Appellation: Puglia Igt

Production area: Sun-kissed vineyards in the heart of Apulia.

Climate: Apulia has a relatively hot and dry climate that is tempered by cool breezes from the surrounding water, resulting in expressive and delicious wines.

Harvest: Mid September

Bottle size: 750 ml

Serving temp.: 18/20 °C

Alcohol content: 12,5% vol

Dark red in colour.

Deep and rich, packed with berry fruit notes and an attractive spiciness.

Full and well balanced on the palate with supple and round tannins.

Perfect with pasta, meat dishes and mature cheeses.


VINIFICATION: After de-stemming the grapes are not crushed, allowing some to remain intact, reducing damage to the skins and ensuring optimum colour extraction. A strain of yeast designed to start fermentation particularly quickly is added. The temperature is carefully controlled at 24/26°C with pump overs occurring frequently until the wine reaches 5% alcohol. Délestage is carried out once a day until the fermentation is almost complete. Towards the end of the fermentation process this is reduced to once a day. Malolactic fermentation is carried out immediately after primary fermentation.

PRIMITIVO

PUGLIA IGT


Appellation: Puglia Igt

Production area: Sud-kissed vineyards in well-exposed areas of southern Apulia.

Climate: Apulia has a relatively hot and dry climate that is tempered by cool breezes from the surrounding water, resulting in expressive and delicious wines.

Harvest: End of September

Bottle size: 1500 ml

Serving temp.: 18/20 °C

Alcohol content: 13,5% vol

Deep red in colour.

A lovely combination of berry fruits and spice, which bursts out of the glass.

The palate is rich and succulent, with an attractive concentration of lush morello cherries, balanced by smooth well-rounded tannins.

Pairs well with any meat based dishes, pasta and mature cheeses.


VINIFICATION: The grapes are de-stemmed, but not crushed. The must is fermented with selected yeasts at 25 °C for about 6-8 days. Frequent closed pump overs takes place in the first stage of fermentation. Afterwards, two dèlestages a day are carried out, reducing to one a day by the end of fermentation. Malolactic fermentation takes place in stainless steel tanks.

ZINFANDEL

PUGLIA IGT


Appellation: Puglia Igt

Production area: Sud-kissed vineyards in well-exposed areas of southern Apulia.

Climate: Apulia has a relatively hot and dry climate that is tempered by cool breezes from the surrounding water, resulting in expressive and delicious wines.

Harvest: Beginning of September.

Bottle size: 750 ml

Serving temp.: 10/12 °C

Alcohol content: 10,5% vol

Deep pink in colour.

A lovely fresh bouquet of strawberries, with a lively palate with ripe summer fruits.

Well-rounded to the palate, with a long finish.

Perfect with fish dishes or on its own as an aperitif.


VINIFICATION: The grapes are de-stemmed and soft-crushed. Once the grapes are in the fermenter, we carry out a salasso (removing the juice from the bottom of the fermenter). This gives minimum skin contact, just enough to give the wine its rosé colour, while keeping tannins as low as possible. Then fermentation starts with selected yeasts at about 18°C for about 10 days. After fermentation is complete, the wine lays on its fine lees for a few months. Malolactic fermentation in not carried out in order to retain acidity and freshness.