Artisanal Wines of Terra d'Otranto

Menu

Vai al contenuto
  • Italiano
  • Home
  • History
  • Our Wines
    • Sinergico Red 2016
    • Caminante Red 2016
    • Don Mosè 2016
    • Older Vintages – Sold Out
      • Sinergico White 2016
      • Sinergico Rosé 2016
      • Caminante Red 2015
      • Organico Red 2015
      • Organico White 2015
      • Don Mosè 2014
      • Caminante Rosè 2014
      • Jancu 2014
  • Organic Agriculture
    • Compost Tea
  • Our Distributors
  • Press Review
  • Contact Us
  • Gallery
  • Guided Tours

Caminante Red

NEGROAMARO FROM THE LAND OF OTRANTO

RED WINE

CONTROLLED DESIGNATION OF ORIGIN (DOC)

HARVEST 2015

Caminante_Rosso

TYPE: DOC wine (with registered designated 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: 30 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 4 days at a controlled temperature. After soft pressing, fermentation process goes on for 15 days at a temperature of 25-28°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 8 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 24th September 2015

PRODUCTION: n.816 bottles of 750ml each and n.10 bottles of 1500ml each

Condividi:

  • Twitter
  • Facebook

Mi piace:

Mi piace Caricamento...
Widget
Crea un sito web o un blog su WordPress.com
    • cantinasupersanum.com
    • Personalizza
    • Registrati
    • Accedi
    • Copia shortlink
    • Segnala questo contenuto
    • Gestisci gli abbonamenti
 

Caricamento commenti...
 

    Privacy e cookie: Questo sito utilizza cookie. Continuando a utilizzare questo sito web, si accetta l’utilizzo dei cookie.
    Per ulteriori informazioni, anche sul controllo dei cookie, leggi qui: Informativa sui cookie
    %d blogger hanno fatto clic su Mi Piace per questo: