| Grape variety: |
Primitivo di Manduria |
| Production Area: |
Manduria and surrounding areas |
| Training system: |
Sapling |
| Type of soil: |
Medium texture, basically clayey |
| Plant density per Ha: |
5000/7000 |
| Average grape yield per Ha: |
80 / 90 |
| Age of the vineyards: |
35/ 45 |
| Harvest period: |
First ten days of September |
| Winemaking technique: |
Maceration in stainless steel silos, with controlled fermentation temperature |
| Alcohol content: |
Alcohol content 14% |
| Aging: |
Stainless steel for three months and three months in the bottle |
| Organoleptic characteristics: |
Its main prerogative is the almost tactile sensation of fruitiness, which it expresses both in taste and smell; with a ruby red colour, the nose adds valuable fruity notes; when tasted, the fruits present themselves on the palate supported by a good alcoholic structure; the tannins emerge at subsequent moments and support the gustatory memory. |
| Serving temperature: |
It is advisable to serve at a temperature of 16 – 18° C |
| Pairings: |
Typical local dishes, with first courses based on ragù and roasts |
