Selected Estates of Europe » Abruzzo

Salento Igt Chardonnay ‘LE SCIARE’

staff — Mon, 17 Aug 2009 17:40:09 +0000

VINEYARD: Young Guyot vines, dry farmed. Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo). 100% Chardonnay.

WINEMAKING: 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.

APPELLATION	Salento Igt Chardonnay
VINTAGE	2006
GRAPE COMPOSITION	100% Chardonnay
TYPE	White / Dry
VINEYARD	60 Ha., situated in the heart of the Salento wine appellation. 10 to 40 year old Alberello bushvines, dry farmed and hand-pruned. Vine density up to 4.000 – 5.000 plants per Ha.
SOIL	Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo).
ALCOHOL	12%
PRODUCTION	200.000 bottles
AWARDS
WINEMAKING	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.
FOOD CHOICE
Producer Home page:	CANTINE DUE PALME – CLICK HERE
WEBSITE:

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SALENTO IGT PRIMITIVO ‘LE SCIARE’

staff — Mon, 17 Aug 2009 17:34:13 +0000

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 horizontal rotary fermenters. The wine is then racked into old French oak barrique where it matures for 6 months. After completing malolactic fermentation the wine decants in stainless steel vats prior to bottling.

APPELLATION	Salento Igt Primitivo
VINTAGE	2006
GRAPE COMPOSITION	100% Primitivo
TYPE	Red / Dry
VINEYARD	60 Ha., situated in the heart of the Salento wine appellation. 10 to 40 year old Alberello bushvines, dry farmed and hand-pruned. Vine density up to 4.000 – 5.000 plants per Ha.
SOIL	Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo).
ALCOHOL	13%
PRODUCTION	200.000 bottles
AWARDS	New York Times ‘Time Out Magazine’ Best Red under 10$!
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 horizontal rotary fermenters. The wine is then racked into old French oak barrique where it matures for 6 months. After completing malolactic fermentation the wine decants in stainless steel vats prior to bottling.
FOOD CHOICE
Producer Home page:	CANTINE DUE PALME – CLICK HERE
WEBSITE:

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Squinzano Doc

staff — Mon, 17 Aug 2009 17:27:54 +0000

VINEYARD: Medium-age bushvines [Alberello], dry farmed and hand-pruned, located within the Squinzano Doc. Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo). 80%Negroamaro, 20% Malvasia Nera

WINEMAKING: 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 5 days in horizontal rotary fermenters. The wine is then racked into new French oak barrique where it matures for 6 months. After completing malolactic fermentation the wine decants in stainless steel vats prior to bottling.

APPELLATION	Squinzano Doc
VINTAGE	2005
GRAPE COMPOSITION	90% Negroamaro – 10% Malvasia Nera
TYPE	Red / Dry
VINEYARD	40 Ha., situated in the heart of the Salento wine appellation. 10 to 30 year old Alberello bushvines, dry farmed and hand-pruned. Vine density up to 4.000 – 5.000 plants per Ha.
SOIL	Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo).
ALCOHOL	13%
PRODUCTION	110.000 bottles
AWARDS	WS 87 / Gambero Rosso 2 Glasses
WINEMAKING	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.
FOOD CHOICE
Producer Home page:	CANTINE DUE PALME – CLICK HERE
WEBSITE:

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Salento Igt Negroamaro

staff — Mon, 17 Aug 2009 17:17:12 +0000

VINEYARD: Old bushvines [Alberello], dry farmed and hand-pruned. 6.000 vines x Ha. Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo). 100% Negroamaro.

APPELLATION	Salento Igt Negroamaro
VINTAGE	2004
GRAPE COMPOSITION	100% Negroamaro
TYPE	Red / Dry
VINEYARD	40 Ha., situated in the heart of the Salento wine appellation. 10 to 40 year old Alberello bushvines, dry farmed and hand-pruned. Vine density up to 4.000 – 5.000 plants per Ha.
SOIL	Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo).
ALCOHOL	13%
PRODUCTION	120.000 bottles
AWARDS	WS 87 / WA 86 / Gambero Rosso best value award
WINEMAKING	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.
FOOD CHOICE
Producer Home page:	CANTINE DUE PALME – CLICK HERE
WEBSITE:

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Salento Igt Primitivo

staff — Mon, 17 Aug 2009 17:11:25 +0000

VINEYARD: Old bushvines [Alberello], dry farmed and hand-pruned. 6.000 vines x Ha. Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo). 100% Primitivo.

WINEMAKING: 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..

APPELLATION	Salento Igt Primitivo
VINTAGE	2003
GRAPE COMPOSITION	100% Primitivo
TYPE	Red / Dry
VINEYARD	60 Ha., situated in the heart of the Salento wine appellation. 10 to 40 year old Alberello bushvines, dry farmed and hand-pruned. Vine density up to 4.000 – 5.000 plants per Ha.
SOIL	Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo).
ALCOHOL	13%
PRODUCTION	200.000 bottles
AWARDS	WS 88 / WA 88 / Gambero Rosso best value award
WINEMAKING	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.
FOOD CHOICE
Producer Home page:	CANTINE DUE PALME – CLICK HERE
WEBSITE:

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Salento Igt Susumaniello

staff — Mon, 17 Aug 2009 17:04:12 +0000

VINEYARD: Old bushvines [Alberello], dry farmed and hand-pruned. 6.000 vines x Ha. Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo). 100% Susumaniello.

APPELLATION	Salento Igt Susumaniello
VINTAGE	2005
GRAPE COMPOSITION	100% Susumaniello
TYPE	Red / Dry
VINEYARD	3 Ha., situated in the heart of the Salento wine appellation. 10 year old Alberello bushvines, dry farmed and hand-pruned. Vine density up to 6.000 plants per Ha.
SOIL	Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo).
ALCOHOL	13.5%
PRODUCTION	30.000 bottles
AWARDS
WINEMAKING	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.
FOOD CHOICE
Producer Home page:	CANTINE DUE PALME – CLICK HERE
WEBSITE:

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Salento Igt Rosso

staff — Mon, 17 Aug 2009 16:57:09 +0000

VINEYARD: Old bushvines [Alberello], dry farmed and hand-pruned. 6.000 vines x Ha. Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo). 50% Primitivo, 50% Cabernet Sauvignon.

WINEMAKING: Grapes are handpicked 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 matures in new French oak barrique for 12 months where it completes the malolactic fermentation.

APPELLATION	Salento Igt Rosso
VINTAGE	2003
GRAPE COMPOSITION	50% Cabernet Sauvignon – 50% Primitivo
TYPE	Red / Dry
VINEYARD	15 Ha., situated in the heart of the Salento wine appellation. 10 to 30 year old Alberello bushvines, dry farmed and hand-pruned. Vine density up to 4.000 – 5.000 plants per Ha.
SOIL	Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo).
ALCOHOL	13.5%
PRODUCTION	50.000 bottles
AWARDS	WA 85 points / Gambero Rosso 2 Glasses
WINEMAKING	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.
FOOD CHOICE
Producer Home page:	CANTINE DUE PALME – CLICK HERE
WEBSITE:

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Salento Igt Negroamaro

staff — Tue, 04 Aug 2009 00:08:40 +0000

VINEYARD: Young bushvines [Alberello], dry farmed and hand-pruned. Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo). 100% Negroamaro.

WINEMAKING: 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 horizontal rotary fermenters. The wine is then racked into old French oak barrique where it matures for 6 months. After completing malolactic fermentation the wine decants in stainless steel vats prior to bottling.

APPELLATION	Salento Igt Negroamaro
VINTAGE	2006
GRAPE COMPOSITION	100% Negroamaro
TYPE	Red / Dry
VINEYARD	40 Ha., situated in the heart of the Salento wine appellation. 10 to 30 year old Alberello bushvines, dry farmed and hand-pruned. Vine density up to 4.000 – 5.000 plants per Ha.
SOIL	Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo).
ALCOHOL	12.5%
PRODUCTION	200.000 bottles
AWARDS
WINEMAKING	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.
FOOD MATCH
Producer Home page:	D’ANGELO
WEBSITE:
WINE REGION:	ABRUZZO

Salento Igt Malvasia Bianca

staff — Tue, 04 Aug 2009 00:04:04 +0000

VINEYARD: Young Guyot vines, dry farmed. Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo). 100% Malvasia.

WINEMAKING: 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.

APPELLATION	Salento Igt Malvasia Bianca
VINTAGE	2006
GRAPE COMPOSITION	100% Malvasia Bianca
TYPE	White / Dry
VINEYARD	40 Ha., situated in the heart of the Salento wine appellation. 10 to 30 year old Alberello bushvines, dry farmed and hand-pruned. Vine density up to 4.000 – 5.000 plants per Ha.
SOIL	Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo).
ALCOHOL	11.5%
PRODUCTION	400.000 bottles
AWARDS
WINEMAKING	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.
FOOD MATCH
Producer Home page:	D’ANGELO
WEBSITE:
WINE REGION:	ABRUZZO

Trebbiano d’Abruzzo Doc

staff — Mon, 03 Aug 2009 23:58:08 +0000

VINEYARD: Various vineyards in the provinces of Chieti and Teramo. 20 to 30 year old vines, 300m asl, 3.000 vines x Ha., Tendone and espalier training-stystem. Clayey topsoil lying over a block of compact limestone. 100% Trebbiano d’Abruzzo.

WINEMAKING: 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.

APPELLATION	Trebbiano d’Abruzzo Doc
VINTAGE	2006
GRAPE COMPOSITION	100% Trebbiano
TYPE	White / Dry
VINEYARD	Various vineyards in the provinces of Chieti and Teramo. 20 to 30 year old vines, 300m asl, 3.000 vines x Ha., Tendone and Espalier training-stystem.
SOIL	Clayey topsoil lying over a block of compact limestone.
ALCOHOL	12%
PRODUCTION	1,000,000 bottles
AWARDS
WINEMAKING	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.
FOOD MATCH
Producer Home page:	D’ANGELO
WEBSITE:
WINE REGION:	ABRUZZO