Red Wine - Appassimento

Vinification:

The “Appassimento” of grapes is made both on the plant and in boxes. When it takes place on the plant, this method consists in cutting the fruiting tip so that the sap can’t reach the bunch and the southern sun leads the grapes to the right concentration. Then the grapes are put into boxes in order to stay and dry out for 4/5 weeks.

Maturation:

After a soft stemming, the rinds and the must are macerated for 4 days at a temperature of 4-5°C. Then there is the alcoholic fermentation at controlled
temperature: during the first two days of fermentation the temperature raises to 28-
30°C, then it lowers to 22-24°C until the end of the alcoholic fermentation. After this step there are pressing and malolactic fermentation that takes place in inox silo.

As an accompaniment to:

Convivial wine, it goes perfectly with roasted red meat, baked veal, cured meats and medium-seasoned cheeses.

ORGANOLEPTIC CHARACTERISTICS

Color: Limpid intense red with purple reflections.

Taste: Soft, velvety, intense and persistent with strong scents of red fruits jam.

Fragrance: Intense and persistent with red fruits (blackcurrant, blueberry and blackberry) mixed with toasted spices, well-blended.

Product Details

Production area: Apulia

Cultivation system:  Counter-espalier, awning with dry guyot pruning.

Grape variety: 30% Primitivo, 30% Negroamaro, 20% Nero di Troia, 20% Merlot

Serving: Serve at 18°C. Decant before serving.

Land: Sandy and calcareous-clay.

Per hectare plants: 3000-5500

Age of vineyards: 10-20 Years.