Amure

Puglia Bianco Fiano
Protected Geographical Indication

 Soil: Medium textured tending towards loose, with rich presence of rock fragments.

Grape varieties: Fiano (85%). The name derives from “Apianum”, from “api” the word for bee in Latin, because it is the grape preferred by bees owing to the fact that it is so sweet. Mainly known in the ancient Irpina area, where the premium Fiano di Avellino was created, there is evidence of the presence of this varietal with its small, egg-shaped grapes since the second half of the nineteenth century in most of southern Italy, particularly in Apulia, from the Bari area to the inland area of the province of Lecce. Guyot-trained. Chardonnay (15%). This varietal comes from the Burgundy region, where it has been cultivated since the 9th century. It is one of most widespread international varietals in the Salentino peninsula Guyot-trained.

Harvest: Mid to late August. Hand-picked from the vine and placed in picking bins.

Yield: 9 tonnes per hectare.

Vinification: Cold maceration of the de-stemmed grapes, followed by moderate pressing. Fermentation takes place at controlled temperatures (15-17°C). Fermentation induced by selected yeasts.

Ageing: in steel vats.

Tasting notes: Bright straw yellow in colour, revealing a symphony of pear, spring flowers and citrus fruits on the nose. Fresh and pleasant palate, with a velvety finish of white-fleshed fruits. 

Anima di Negramaro

Lizzano Rosso Negramaro
Protected Designation of Origin

Soil: Medium textured tending towards loose, with good presence of rock fragments.

Grape variety: Negroamaro. Red, extremely vigorous. This varietal owes its name to the repetition of the world “black” in Latin “niger” and in Ancient Greek “mavros” translated into the dialect word “maru”. Bush-trained and cordon-trained and spur-pruned.

Harvest: Late September, hand-picked from the vine and placed in picking bins.

Yield: 8 tonnes per hectare.

Vinification: The procedure involves vinification of the de-stemmed and pressed grapes in steel vats at controlled temperatures (21-23°C). Maceration on the skins for 15 days, with frequent pumping over. Induced alcoholic fermentation using selected yeasts, induced malolactic fermentation using selected bacteria.

Ageing: in steel vats and 10% in new barrels.

Tasting notes: Bright ruby red in colour. Aromas of blackcurrants and blackberries balanced with overtones of spice and balsamic herbs. Complex and well-orchestrated on the palate.

Serving Suggestions: red meats, mature cheeses. Recapturing an ancient tradition, if served cold, this wine is perfect with fish dishes.

SUDdelSUD

Salento Rosso
Protected Geographical Indication 

Soil: The soil is medium to loose mixture.

Grape variety: Negroamaro, Primitivo, Merlot, Shiraz and Cabernet grapes. Spurred cordon farming system.

Harvest: The third week in September prior to October. Handpicked and selected in the vineyard.

Yield: 8 tonnes per hectare.

Vinification: The procedure involves vinification of the de-stemmed and pressed grapes in stainless steel at controlled temperatures ranging from 21-23°C maceration oon the skins for 21 days with frequent pumping over.
Alcoholic fermentation induced with selected yeast. Malolactic fermentation with selected bacteria

Ageing: In stainless steel.

Tasting notes: Intense ruby red in colour, with aromas of red fruit and black plums. Hints of spice and aromatic herbs on the palate. Complex and balanced.

Serving Suggestions: red meat, aged cheeses.

Serving temperature: 16-18°C
Alcohol by volume: 14%

Rose

Lizzano Negroamaro Rosato
Protected Designation of Origin

Soil: Medium textured tending towards loose, with good presence of rock fragments.

Grape variety: Negroamaro. Red, extremely vigorous. This varietal owes its name to the repetition of the world "black" in Latin "niger" and in Ancient Greek "mavros" translated into the dialect word "maru". Cordon-trained and spur-pruned.

Harvest: Late September. Hand-picked from the vine and placed in picking bins.

Yield: 7 tonnes per hectare.

Vinification: The process involves cold maceration in the press and gentle pressing, followed by vinification in steel vats at controlled temperatures (15-17°C). Fermentation induced by selected yeasts.

Ageing: in steel vats.

Tasting notes: Bright with coral highlights; complex on the nose with floral and citrusy notes. Fresh and velvety on the palate, with a long finish of pleasant blueberries and cherries.

Serving Suggestions: fish starters, fresh and mature cheeses.

Serving temperature: cold

Alcohol by volume: 13,5%

Anima di Primitivo

Primitivo di Manduria
Protected Designation of Origin

Soil: Medium textured tending towards loose, with good presence of rock fragments.

Grape variety: Primitivo. Originating from Croatia and also widespread in California under the name of Zinfandel, this varietal owes its name to its early growth cycle. This extremely vigorous plant is cordon-trained and spur-pruned.

Harvest: Early September, hand-picked from the vine and placed in picking bins.

Yield: 8 tonnes per hectare.

Vinification: The procedure involves vinification of the de-stemmed and pressed grapes in steel vats at controlled temperatures (21-23°C). Maceration on the skins for 7-10 days, with frequent pumping over. Induced alcoholic fermentation with selected yeasts, spontaneous malolactic fermentation.

Ageing: in steel vats.

Tasting notes: Ruby red in colour, with a notable bouquet of red fruits and distinctive hints of liqueur cherries and plums. Velvety and long on the palate.

Serving temperature: grilled red meats, boiled meats and cured meats.

Serving temperature: 16-18°CAlcohol by volume: 14.5%

Uve di Troia

Puglia Rosso Uva di Troia
Protected Geographical Indication

Soil: Medium textured tending towards loose, with good presence of rock fragments.

Grape variety: Uva di Troia. One of the most ancient Apulia varietals. Legend has it that Diomedes landed on the coast of Gargano, bringing with him vine shoots, which there found their natural habitat. Cordon-trained and spur-pruned.

Harvest: Late October. Hand-picked from the vine and placed in picking bins.

Yield: 8 tonnes per hectare.

Vinification: The procedure involves vinification of the de-stemmed and pressed grapes in steel vats at controlled temperatures (21-23°C). Maceration on the skins for 7-12 days, with frequent pumping over. Induced alcoholic fermentation using selected yeasts, induced malolactic fermentation using selected bacteria.

Ageing: in steel vats.

Tasting notes: Ruby red in colour. Characterised by an alluring nose of wild blackberries and plums. Velvety and long on the palate, with distinct overtones of red fruit jam.

Serving Suggestions: cured meats, mature cheeses.

Serving Temperature: 16-18°C

Alcohol by volume: 13.5%

Salice Salentino

Salice Salentino Rosso
Protected Designation of Origin

Soil: Medium textured tending towards loose, with good presence of rock fragments.

Grape varieties: Negroamaro (80%). Red, extremely vigorous. This varietal owes its name to the repetition of the world "black" in Latin "niger" and in Ancient Greek "mavros" translated into the dialect word "maru". Bush-trained and cordon-trained and spur-pruned. Malvasia Nera (20%). This varietal owes its name to the Greek city of Peloponnese Monemvasia, Monemvasia or Monovasia. It bestows the wine with a sweet background that softens the bitter finish of the main grape type.

Harvest: Mid September, hand-picked from the vine and placed in picking bins.

Yield: 8 tonnes per hectare Negroamaro, 10 tonnes per hectare Malvasia Nera

Vinification: The procedure involves vinification of the de-stemmed and pressed grapes in steel vats at controlled temperatures (21-23°C). Maceration on the skins for 15 days, with frequent pumping over. Induced alcoholic fermentation using selected yeasts, induced malolactic fermentation using selected bacteria.

Ageing: in steel vats and 10% in new barrels.

Tasting notes: This wine is bright ruby red in colour, with soft orangey highlights produced by ageing in small oak barrels. Elegant notes of blackberry blend with overtones of tobacco and spice. The full and intense palate is combined with a lingering velvetiness.

Serving Suggestions: game, roast meats.

Serving temperature: 16-18°C

Alcohol by volume: 13.5%

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