Selected Estates of Europe

Salento Igt Chardonnay ‘LE SCIARE’

Chardonnay grapes are hand-picked the first week of September and fermented into stainless steel tanks at controlled temperature with selected yeasts. The wine ages on its lees for 5 months in stainless steel vats. After completing malolactic fermentation the wine decants in stainless steel vats prior to bottling.

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SALENTO IGT PRIMITIVO ‘LE SCIARE’

VINEYARD: Young bushvines [Alberello], dry farmed and hand-pruned. Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo). 100% Primitivo. WINEMAKING: Primitivo grapes are handpicked the third week of September and fermented into stainless steel tanks at controlled temperature with selected yeasts. Maceration on the skins last for 3 days in [...]

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Squinzano Doc

Negroamaro and Malvasia Nera grapes are hand-picked the third week of September and fermented into wooden vats at controlled temperature with selected yeasts. Maceration on the skins last for 7 days in horizontal rotary fermenters. The wine is then racked into new French oak barrique where it matures for 10 months. After completing the malolactic fermentation the wine decants in stainless steel vats prior to bottling.

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Salento Igt Negroamaro

Negroamaro grapes are hand-picked the third week of September and fermented into stainless steel tanks at controlled temperature with selected yeasts. Maceration on the skins last for 5 days in horizontal rotary fermenters. The wine is then racked into new French oak barrique where it matures for 6 months. After completing the malolactic fermentation the wine decants in stainless steel vats prior to bottling.

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Salento Igt Primitivo

Primitivo grapes are hand-picked the second week of September and fermented into stainless steel tanks at controlled temperature with selected yeasts. Maceration on the skins last for 7 days in horizontal rotary fermenters. The wine is then racked into new French oak barrique where it matures for 8 months. After completing the malolactic fermentation the wine decants in stainless steel vats prior to bottling.

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Salento Igt Susumaniello

Grapes are hand-picked the second week of September and fermented into stainless steel tanks at controlled temperature with selected yeasts. Maceration on the skins last for 8 days in horizontal rotary fermenters. The wine is then racked into new French oak barrique where it matures for 8 months. After completing malolactic fermentation the wine decants in stainless steel vats prior to bottling.

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Salento Igt Rosso

Cabernet and Primitivo grapes are hand-picked the third week of September and fermented into wooden vats at controlled temperature with selected yeasts. Maceration on the skins last for 8 days in horizontal rotary fermenters. The wine is then racked into new French oak barrique where it matures for 16 months. After completing the malolactic fermentation the wine decants in stainless steel vats prior to bottling.

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Salento Igt Negroamaro

Grapes are picked the third week of September and fermented into stainless steel tanks at controlled temperature with selected yeasts. Maceration on the skins last for 3 days in horizontal rotary fermenters. The wine is then racked into old French oak barrique where it matures for 6 months. After completing the malolactic fermentation the wine decants in stainless steel vats prior to bottling.

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Salento Igt Malvasia Bianca

Grapes are picked the first week of September and fermented into stainless steel tanks at controlled temperature with selected yeasts. The wine ages on its lees for 5 months in stainless steel vats. Malolactic fermentation is prevented through cold temperature to preserve fruit and freshness of sip. The wine decants in stainless steel vats prior to bottling.

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Trebbiano d’Abruzzo Doc

Grapes are handpicked and fermented into white wine in stainless steel vats at controlled temperature with selected yeasts. The wine ages for 6 months in stainless steel tanks prior to bottling and release.

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