1920
SENSORY CHARACTERISTICS:
To the eye, the intensity of its colour produces intense ruby reflections. On the palate, all of the residual sugar is supported by a good, well-balanced acidity, making it fresh and very drinkable at the same time. The nose is intoxicated by intense perfumes of ripe fruit, jam and dried fig. This is an elegant wine, for contemplating and concluding a meal, paired with almond pastries.|
TYPE |
Sweet, natural Primitivo di Manduria D.O.C.G. |
|---|---|
|
GRAPE VARIETY |
Primitivo |
|
PRODUCTION AREA |
Manduria (Ta) |
|
TYPE OF TERRAIN |
Medium consistency |
|
TRAINING SYSTEM |
Bush-trained |
|
PRODUCTION PER HECTARE |
20 quintals |
|
HARVEST PERIOD |
last ten days of September, with drying on the vine |
|
HARVEST |
Hand-picked in crates |
|
VINIFICATION TECHNIQUE |
Thermo-controlled maceration for at least 10 days, with delestage |
|
FERMENTATION |
In steel, at temperatures no higher than 24°C |
|
MALOLACTIC |
Inoculated with selected strains and fully developed. |
|
AGEING |
Steel and in the bottle |
|
ALCOHOL CONTENT |
16.00+5%, a total of 21% |
|
SERVING TEMPERATURE |
Should be served at a temperature of 16-18°C. |
|
FOOD PAIRINGS |
To be served at the end of a meal with almond-based pastries. |
