Tag Archive | "red / dry"
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 [...]
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...Urciuolo Flli – Taurasi Docg
Wednesday, August 5, 2009
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Aglianico grapes are hand-picked the first week of October and fermented at controlled temperature into stainless steel tanks with cultured yeasts. The wine ages in French oak tonneaux for 24 months prior to bottling and commercial release.
Continue reading...Salento Igt Negroamaro
Monday, August 3, 2009
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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.
Continue reading...Rosso di Montepulciano Docg ‘FOSSOLUPAIO’
Monday, August 3, 2009
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Grapes are handpicked the first week of October and fermented into red wine in stainless steel tanks at controlled temperature with ambient yeasts; maceration last for 6 days. The wine ages for 8 months in stainless steel tanks, prior to bottling and release on the market.
Continue reading...Rosso di Montepulciano Doc
Wednesday, July 29, 2009
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VINEYARD: 8 Ha in a historical site located right below the ancient walls of Montepulciano, at 500 mt altitude. 15 year old vines, espalier and Guyot training-system, 4.500 plants x Ha. 90% Sangiovese, 10% Merlot. WINEMAKING: Grapes are handpicked the first week of O.tober and fermented into red wine in stainless steel tanks at controlled [...]
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Monday, August 17, 2009
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