Puglia

Primitivo di Manduria DOC Red
grape varieties used:
Primitivo
vineyard location:
Puglia region – area of the DOC Primitivo di Manduria altitude:
50 m a.s.l.
type of soil:
medium-textured clay
training system:
Pugliese bush
vines/ha:
6000
yield of grapes q.li/ha:
70 q.li
harvest period:
2nd decade of September
winemaking:
fermentation with maceration
aging:
steel 10 months - barrique 6 months - bottle
colour:
wine with an intense ruby red colour that enriches with orange reflections as it ages
aroma:
intense, full and fragrant bouquet
taste:
harmonious, full-bodied flavour

Castel del Monte DOCG Nero di Troia
Red Reserve
grape varieties used:
Nero di Troia
vineyard location:
Puglian territory, hills of the DOC Castel del Monte area, in the Piana di San Giuseppe vineyard
altitude: 480 m a.s.l. soil type:
calcareous rocky
training system: gujot trellis vines/ha: 3500
yield grapes q.li/ha: 60 q.li harvest time: late - early November
winemaking:
fermentation with long maceration
aging:
cement 8 months - Wood 12 months (large oak barrel) - bottle
alcohol content: 13.5% vol
colour:
deep ruby red with violet reflections.
aroma:
full and persistent bouquet of black fruit with slight spicy notes
taste:
on the palate, full-bodied and dense with a finish of great fullness and fruity notes, thanks to perfect aging in large oak barrels

Castel del Monte DOC Rosso
grape varieties used:
Nero di Troia
Aglianico
vineyard location: Puglia region – hills of the DOC Castel del Monte area
altitude:
350 – 400 m a.s.l.
type of soil:
calcareous - alluvial clay of medium texture training system: counter-espalier spurred cordon
vines/ha:
4,200
yield grapes q.li/ha:
110 q.li
harvest time: 2nd - 3rd decade of October
winemaking:
fermentation with maceration aging:
steel 8 months – bottle alcohol content:
13.0% vol
colour:
wine with a ruby red colour tending to garnet after brief aging aroma:
full and fragrant bouquet, delicately spiced with hints of berries taste:
good taste, full-bodied, harmonious, savoury

Nero di Troia reserve d.o.c.
Castel del Monte DOCG Red Reserve
grape varieties used:
Nero di Troia
vineyard location:
Puglian territory – hills of the DOCG Castel del Monte area (contrada Pedale) altitude:
400 – 500 m above sea level
type of soil:
medium-textured clayey limestone
training system: counter-espalier spurred cordon
vines/ha:
4,500
yield grapes q.li/ha:
90 q.li
harvest time:
late October – early November
winemaking:
fermentation with long maceration
aging:
steel 8 months - wood 12 months (large barrel) - bottle alcohol content:
13.0% vol
colour:
wine with an intense ruby red colour with garnet reflections aroma:
intense, full and fragrant bouquet, with hints of small red fruits
taste:
full-bodied, harmonious taste, with spicy notes

Synergistic Agricultural cultivation
Denomination: IGP Salento Primitivo.
Grape variety: Primitivo 100%.
Soil type: red soil with a significant presence of siliceous-calcareous gravel (up to 6 m deep), followed by cracked calcareous clay (for another 2 m); rich in humus.
Training system: “Free counter-espalier” in honour of a book by Rudolf Steiner titled “Philosophy of Freedom”.
Vineyard area: 6 hectares managed according to the principles of Synergistic Agriculture and ICEA organic certification.
Plant density per hectare: 4,545 plants per ha.
Average vine age: 20 years.
Yield per hectare: 40 quintals/ha.
Harvest: manual collection, the first decade of October, after natural drying on the vine.
Alcohol content: 16.5% vol.
Vinification: after mechanical crushing and destemming, the must ferments spontaneously thanks to the addition of pied de cuve containing indigenous yeasts, the only ones capable of best interpreting our terroir. After 8 months of maceration, at the end of alcoholic and malolactic fermentation, the pomace is separated by a light pressing. Natural decantation without clarifying agents. Unfiltered.

Aging: Steel for 18 months on fine lees. It is then transferred to large wooden barrels for 24 months, followed by aging and resting in the bottle for at least 8 months. Minimal addition of sulphur dioxide before bottling.

Organoleptic characteristics: intense ruby red colour, aromas of ripe fruit, spicy and toasted notes. On the palate, it has a good body, soft with smooth tannins, balanced and persistent.

Synergistic agricultural cultivation
Designation: IGP Salento Negroamaro.
Grape variety: 100% Negroamaro.
Soil type: sandstone and clay; notable presence of gravel, sand, and small pebbles; rich in humus. The clay portion, aided by silt, provides appropriate humidity, however drained by the presence of pebbles and gravel. The general origin is carbonate caused by the orogeny of the area, known as the "Bradanic trough".
Training system: "Free Counter Espalier" in honor of a book by Rudolf Steiner titled "Philosophy of Freedom".
Vineyard area: 2 hectares managed according to the principles of Synergistic Agriculture and ICEA organic certification.
Plant density per hectare: 4,545 plants per ha.
Average age of vines: 20 years.
Yield per hectare: 85 quintals/ha.
Harvest: manual collection, second decade of October.
Alcohol content: 13% vol.
Vinification: after mechanical crushing and destemming, the must ferments spontaneously thanks to the addition of pied de cuve containing indigenous yeasts, the only ones capable of best interpreting our terroir. After 20-30 days, at the end of fermentation, the pomace is separated through a light pressing. Natural decantation without clarifying agents. Unfiltered.

Aging: in steel on fine lees for 6 months, light passage of 2/3 months in large wooden barrels and resting in bottle for another 3 months; during aging, malolactic fermentation occurs. Minimal addition of sulfur dioxide before bottling.

Organoleptic characteristics: bright ruby red, fruity notes of sour cherry and plums, with a slight final hint of cloves. On the palate, it is medium-bodied, soft and balanced, with well-crafted tannins, fine and elegant.

Denomination: IGP Puglia Rosso.
Grapes: Montepulciano (30%), Merlot (20%), Cabernet Sauvignon (20%), Primitivo (20%), Susumaniello (10%)
Format: 100 cl.
Soil type: sandstone and clay; notable presence of gravel, sand and small pebbles; rich in humus. The clay portion, aided by silt, provides appropriate moisture, however drained by the presence of pebbles and gravel. The general origin is carbonate caused by the orogeny of the area, known as the “fossa bradanica”.
Training system: “Controspalliera Libera” in honour of a book by Rudolf Steiner titled “Filosofia della libertà”.
Vineyard area: 19 hectares managed according to the principles of Synergistic Agriculture and ICEA organic certification.
Plant density per hectare: 4,545 plants per ha.
Average vine age: 22 years.
Yield per hectare: 95 q.li\ha.
Harvest: manual collection, first decade of October.
Alcohol content: 13.5 % vol.
Vinification: after mechanical crushing and destemming, the must from the blend ferments spontaneously thanks to the addition of pied de cuve containing indigenous yeasts, the only ones capable of best interpreting our terroir. After 20-30 days, at the end of fermentation, the pomace is separated by a light pressing. Natural decantation without clarifying agents. Unfiltered.

Aging: in steel on fine lees for 36 months during which malolactic fermentation occurs. Minimal addition of sulphur dioxide before bottling.

Organoleptic characteristics: purple-red, bright and luminous with violet reflections, light aromas with fruity notes and Mediterranean scrub, enhanced by slight saline touches. On the palate it is light-bodied, smooth, balanced, characterised by a nice savoury vein in the mouth.

Salento red Negroamaro 100% unfiltered.
Considered the Barolo of southern Italy
Classification: I.G.P.
Alcohol content: 14.5% vol.
Grape variety: Negroamaro 100%
Production area: Vigneto Caragnuli (historic vineyard),
Tenuta Iore - San Pancrazio Sal.no (BR), DOC Area Salice Salentino
Vineyard characteristics
Exposure: North - South
Vineyard area: Ha. 10 (bush vines of 70 and 80 years) Soil type: calcareous-clay
Production technology
Careful selection of old vine Negroamaro bunches grown as bush vines. The grapes are first brought to maturity, then left to dry on racks. The name of the wine comes from the “Graticciaia”, the drying area where light mats made of woven canes and wicker are placed. Once the drying is complete, the grapes proceed to vinification. The physiological processes that occur in the berry and the fermentation of the must in late autumn, when the ambient temperature is lower, lead to a completely different evolution compared to traditional vinification. The temperature of the must is strictly controlled throughout the slow fermentation process, and the first phase of aging is carried out in small wooden barrels.
Wood maturation
Size: Pieces
Origin: Allier - Never
Duration: About 1 Year
Organoleptic characteristics
It is a wine of great personality that does not show signs of decline with the passing of years. The aging in bottle contributes to its improvement over time, and its qualities will certainly last a long time. It displays beautiful tones of dark ruby red, with bright garnet nuances. On the nose, it is complex and frank. Attractive, ethereal, with hints of dried fruits and liquorice, pleasantly spiced. Well-structured, warm, elegant with hints of tobacco and notes of dried fruit and vanilla. On the palate, there is a very pleasant evolution of flavours that express themselves with elegance and balance.

Classification: I.G.P.
Alcohol content: 13.5% vol.
Grape variety: Susumaniello 100%
Production area: Tenuta Flaminio and Tenuta Castel Serranova
Vineyard characteristics
Exposure: North - South
Vineyard area: ha. 15
Soil type: calcareous-clay
Training system: bilateral spurred cordon Average production per plant: kg. 1.6
Production technology
Harvest period: first decade of October Harvest: manual and mechanical
Winemaking technique
destemming-soft pressing, fermentation and post-fermentation maceration at controlled temperature in temperature-controlled stainless steel tanks for 15 days, followed by spontaneous malolactic fermentation.
Aging: in cement tanks.
Bottle aging: 3 months
Colour: very intense ruby with violet reflections, brilliant.
Odour: fruity and spicy with light vegetal notes.
Taste: well-structured, powerful, savoury, soft on the attack with articulated progression and a finish characterised by soft and enveloping tannins, long, spicy mouth aroma.

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