VINEYARD AREA: The Primitivo grapes are carefully selected from low-yielding vineyards in the municipalities of Avetrana and Manduria, in the province of Taranto, Southern Puglia.
VINE TRAINING AND DENSITY: The vines are trained using the "Alberello Pugliese" system. The vine density is approximately 5,500 vines per hectare, with an average yield of 1.8 kg per vine. The average age of the plants is 25–35 years.
HARVEST:Careful, manual harvesting at the end of August.
WINEMAKING PROCESS: After destemming, the grapes are not crushed, ensuring the berries remain intact, reducing skin damage and optimizing color extraction. Fermentation takes place in stainless steel tanks at 23–25 °C for 8–10 days. During fermentation, frequent pump-overs and punch-downs ("remontage" and "délestage") are employed for gentle aroma extraction and fine tannins. After fermentation, malolactic fermentation is initiated.
AGEING: After malolactic fermentation, the wine is racked, then 40% is aged in new French and American oak barrels for 8 months. The remaining 60% is aged in stainless steel tanks at a controlled temperature of 18 °C.
