Primitivo, 85% minimum
The first documents on this grape date back to the 2nd half of 1700, when don Francesco Filippi Indellicati, a man of the cloth, primicerius of the Gioia del Colle church, noticed that one the grapes in his vineyards reached maturation well ahead of the others, giving a particularly dark, sweet and tasty grape. Indellicati selected these grapes and planted the first monovarietal vineyard of “Primitivo” (“Primitive”, at the time also known as “Primaticcio”).
• AREA OF CULTIVATION
Apulia: hills, 300/400mt a.s.l.
• IN VINEYARD
Guyot method, in gravelly and calcareous soil.
The vineyards are managed following the organic production method, Reg. (CE) n. 834/2007.
The harvest is done manually in 20 kg crates around mid-September.
• IN THE CELLAR
Fermentation with indigenous yeasts; the maceration with the skins lasts about 10 days. During this time the wine completes its alcoholic fermentation at a temperature not exceeding 24°C and is subsequently transferred to stainless steel casks, where it completes its malolactic fermentation.
The wine ages on the fine lees in a tank, and then 6 more months in bottle.
• SENSORY CHARACTERISTICS
Intense ruby red in color, to the nose it presents fruity and floral notes. The mouth is structured, with good body and warm.
• FOOD MATCHES
Ideal with venison, grilled read meats and aged cheeses.
• SERVING TEMPERATURE
• ALCOHOL CONTENT
14,0 % Vol.