DON MOSE’

NEGROAMARO FROM THE LAND OF OTRANTO
RED WINE
DON MOSE VINEYARD
WITH REGISTERED DESIGNATED ORIGIN (DOC)
VINTAGE 2014

TYPE: DOC wine (with registered designated origin)
Colour: RED
Grapes: 100% NEGROAMARO
SOIL COMPOSITION AND EXPOSURE: Located in the countryside of Supersano (in the province of Lecce) the vineyard grows at the altitude of 110m above the sea level, on a location typically known as “Don Mosè”.
In summertime, the period of ripening of the grapes, the hill named “Madonna di ”
Coelimanna” covers the sunlight 2 hours prior the sunset. As a result, the daily range of temperature of 10 to 15 °C allows the constant presence of polyphenols which develop on the bunches of grapes. The soil in this area consists of clay, containing a high percentage of organic substances.

TYPE OF CULTIVATION: The vineyard is approximately 20 years old, and it is trained using the traditional “gobelet” technique. The rows of vineyard are alternated by legume crops, grasses and typical Mediterranean weeds. The land is manured with worm casting, locally produced by recycling green wastes.
Production is 35 quintals per hectare.

VINIFICATION TECHNIQUE: Grapes are hand-picked in the early morning and collected in 20-kg perforated baskets. The baskets are then carried to the Cellar, where the grapes are destalked, punched down and left to macerate on the skins for 3 days, at a controlled temperature.
Grapes are softly pressed and fermentation process follows for 15 days at a temperature of 20°C.

AGING TECHNIQUE: Grapes age on their lees for 2 months into a stainless steel tank. Once the devatting process is completed, the must ages for 6 months in a tank and for 2 additional months in a bottle, at a temperature ranging from 10 to 15 °C.
The wine is not filtered, so it is likely to find sediments at the bottom of the bottle.

AGING PERIOD: The wine can age up to 3 years if it is kept at a temperature between 8 and 18 °C.
COLOUR: Ruby Red.
AROMA: Appealing and intense bouquet.
TASTE: Full-bodied and balanced.
ALCOHOL: 13.7%.
TOTAL ACIDITY: 6.8 g/l.
SUGAR FREE EXTRACT: 24 g/l.
RESIDUAL SUGAR CONTENT: 2.1 g/l.
HAND HARVESTED ON 24th September 2014.
PRODUCTION: 1,800 bottles (750ml)