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Fiore di Vigna Primitivo Salento IGP
Paolo Leo
2019
Fiore di Vigna Primitivo Salento IGP
Primitivo is arguably the best known native Apulian grape. This ancient grape, that produces full-bodied, fruity and well-structured wines, has fully adapted to the Mediterranean climate. Long, hot sunny days contrasted with a hight diurnal range and the cooling effect of sea breeze, allow grapes to ripen slowly, thus preserving their freshness and aromaticity.
GRAPE VARIETY: Primitivo
APPELLATION: Salento IGP
PRODUCTION AREA: provinces of Brindisi and Lecce in Salento, southern Puglia
TRAINING SYSTEM: 45 year-old bush vines, spur pruned
SOIL: clayey
DENSITY OF PLANT AND YIELD: 4000 – 4500 plants per hectare, with yields of about 1.2 kg of grapes per plant
HARVEST: Manual harvest is carried out in the early hours of dawn; bunches are collected in 5 kg baskets to preserve their integrity, are left to wither for about 3 weeks, when they are exposed to a constant and mild ventilation. This process concentrates aromas and structural components of the grapes, greatly increasing body and flavours in the wine.
VINIFICATION: Grapes are then destemmed and fermented in steel vessels at a controlled temperature of 25 °C for 8-10 days. The maceration on the skins lasts 15-18 days, necessary to improve the extraction of aromas and tannins.
AGEING: 12 months in American and French oak barrels and 6 months in bottle.
ALCOHOL: 14.5%
CALORIES: 101.5 kcal / 100 ml
TASTING NOTES: Intense ruby red color, with garnet tinges; pronounced spicy bouquet, with hints of black berry, raisins and liquorice. Smooth, velvety tannins, full body and round, balanced with a good level of acidity; lingering flavours of vanilla and chocolate. Long aftertaste of dried figs and black cherry.
SERVICE: decant and serve at 17-18 °C
FOOD PAIRING: main courses based on red sauces and meat, roasts and game; mature cheese, grilled mushrooms.
| Training system | 45 year-old bush vines, spur pruned |
| Grape varieties | Primitivo 100% |
| Harvest | Manual harvest is carried out in the early hours of dawn; bunches are collected in 5 kg baskets to preserve their integrity, are left to wither for about 3 weeks, when they are exposed to a constant and mild ventilation. |
| Winemaking | Grapes are then destemmed and fermented in steel vessels at a controlled temperature of 25 °C for 8-10 days. |
| Ageing | 12 months in American and French oak barrels and 6 months in bottle. |
| Colour | Intense ruby red color, with garnet tinges; pronounced spicy bouquet, with hints of black berry, raisins and liquorice. |
| Alcohol | 14.50 % |
