Product description
Grape clusters in an advanced state of ripening were harvested by hand. Soaking on skins: 80% of the grapes for 18 days, and the remaining 20% for 25 days. Temperature-controlled alcoholic fermentation at 24-26°C with autochthonous yeasts. Aging: 12 months in French and American barrels. The grapes come from selected, very old vineyards between San Marzano and Sava. Quantity / hectare: 5000 capital. The soil is mostly red earth, with a fine-textured and generally calcareous subsoil, and in some places prominent rocks. The red color of the soil is due to the high iron oxide content. The climate is characterized by a high average annual temperature, little precipitation and high daily temperature fluctuations, all of which have a positive effect on the quality of the grapes. This is the central area of the “Primitivo di Manduria”. Harvest period: second half of September. Acid: 6.2 g/l. Residual sugar: 17 g/l. pH: 3.55.