NEGROAMARO FROM THE LAND OF OTRANTO
REGISTERED DESIGNATION OF ORIGIN (DOC)
TYPE: DOC wine (with registered designation of origin) “NEGROAMARO DI TERRA D’OTRANTO”
COLOUR: RED WINE
GRAPES: 100% NEGROAMARO
SOIL COMPOSITION AND EXPOSURE: The vineyards are cultivated in the countryside of Ruffano, Lecce area, at the altitude of 108m above the sea level. In summertime, during the ripening period of the grapes, the hill named “Madonna della Serra” covers the sunlight 2 hours prior the sunset. This generates a daily range of temperature between 10 to 15°C, allowing the development of a significant amount of polyphenols on the bunches of grapes. The soil here is red, due to the presence of iron hydroxide, aluminium and clay minerals (especially illite and kaolinite) and to the significant amount of organic substances.
TYPE OF CULTIVATION: The vines are trained by the “spurred cordon” technique. Controlled spontaneous grassing has been introduced, and the land is fertilized with earthworm humus during the Fall season. The use of metal copper is limited to less than 400 grams per hectare/year, while for the other phytosanitary treatments are used antagonist microorganisms. The sulfur is not used anymore since several years, and then the final product is a wine with a taste-olfactory richness of remarkable intensity.
PRODUCTION: 35 quintals per hectare
VINIFICATION TECHNIQUE: Grapes are hand-picked in the early morning and collected in 20-kg perforated baskets, which are carried the Cellar. Here the grapes are destalked and left to macerate on the skins for 3 days at a controlled temperature. After soft pressing, fermentation process goes on for 16 days at a temperature of 20-25°C.
AGING TECHNIQUE: Grapes age on their fine lees for 2 months into a stainless steel tank. After the devatting process, aging goes on for 5 months in a tank and for 6 additional months in a bottle, at a temperature ranging between 10 and 18°C.
ALCOHOL: 13% by vol
HAND HARVESTED ON 22th September 2016
PRODUCTION: 2,000 bottles (750ml).