Tag Archive | "Cantine Due Palme"
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.
Continue reading...SALENTO IGT PRIMITIVO ‘LE SCIARE’
Monday, August 17, 2009
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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 [...]
Continue reading...Squinzano Doc
Monday, August 17, 2009
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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.
Continue reading...Salento Igt Negroamaro
Monday, August 17, 2009
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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.
Continue reading...Salento Igt Primitivo
Monday, August 17, 2009
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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.
Continue reading...Salento Igt Susumaniello
Monday, August 17, 2009
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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.
Continue reading...Salento Igt Rosso
Monday, August 17, 2009
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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.
Continue reading...SALICE SALENTINO RISERVA DOC ‘SELVAROSSA’
Friday, September 19, 2008
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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). 90% Negramaro, 10% Malvasia Nera.
Continue reading...© 2009 Selected Estates of Europe , 620 Concord Avenue, Mamaroneck, NY 10543 | Phone: 1.914.698.7202 | Powered by WhelanTechnologies
Monday, August 17, 2009
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