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OUR SPARKLING WINE
Primitivo
PRIMITIVO
Synergistic agriculture
Appelation: PGI Salento Primitivo.
Grape variety: Pimitivo 100 %.
Soil composition: red Mediterranean soil very rich of siliceous-cal-careous fine gravel (up to a depth of 6 meters), and a clay-limestone soil (for the following 2 meters depth); very rich of humus.
Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book “The philosophy of freedom”.
Vineyard area: 6 hectares cultivated according to the criteria of Sy-nergistic Agriculture and ICEA Organic Farming.
Density of vines per hectare: 4’545 plants per ha.
Average age of vines: 20 years.
Yield per hectare: 6 tons per ha.
Harvesting: hand-picking grapes, first 10 days of September.
Alcohol by volume: 14 % vol.
Synergistic agriculture
Appelation: PGI Salento Primitivo.
Grape variety: Pimitivo 100 %.
Soil composition: red Mediterranean soil very rich of siliceous-cal-careous fine gravel (up to a depth of 6 meters), and a clay-limestone soil (for the following 2 meters depth); very rich of humus.
Vine training system: free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book “The philosophy of freedom”.
Vineyard area: 6 hectares cultivated according to the criteria of Sy-nergistic Agriculture and ICEA Organic Farming.
Density of vines per hectare: 4’545 plants per ha.
Average age of vines: 20 years.
Yield per hectare: 6 tons per ha.
Harvesting: hand-picking grapes, first 10 days of September.
Alcohol by volume: 14 % vol.
- Description
In the winery
Winemaking: after destemming and soft crushing grapes, must fer-ments spontaneously thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 20-30 days of maceration with the skins, at the end of alcoholic fermen-tation, wine is soft pressed in order to separate it from grape skins. Natural fining and stabilization, no fining agents added. No filtra-tion.
Ageing of wine on lees: 18 months in steel tank (in which malolactic fermentation take place), then 18 months in large wooden barrel.Last 6 months in bottle. Very low amount of sulphur dioxide added before bottling.
Organoleptic properties: intense ruby red colour, fruity, grassy and spicy aromas; tannic, quite soft, very persistent, quite tasty and fre-sh taste.
Food pairing: roasted meat or wild game meat main courses; se-mi-hard or hard cheeses, blue and washed-rind cheeses.
Serving temperature: 15-16 °C. Decant wine before drinking it.
DATASHEET
