Enveloping aromas with notes of ripe red berries, cloves and plum jam. A captivating balsamic note can be felt during tasting. It has a powerful, well-bodied texture with firm tannins. A persistent finish with the same notes as the nose, and with elegant flavours of chocolate and leather that alternate between the notes of tobacco, spices and wood. Aftertaste is enriched by undertones of cacao and liquorice.
Food pairing: Meditation wine.
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Vineyards: Salento - Puglia
Wine name/Appellation: VIGNA VITRILLI GRANDE - SALENTO IGP ROSSO
Training system: 20-year-old bush vines. Trunks are kept short: 40-60 cm high. Few buds (6-8), in order to ensure high-quality yields.
Climate: Mediterranean. It is mild thanks to the influence of the sea, which offers long, sunny (average sunshine hours per year: 2,600), dry (500-600 mm/yr) summers to the Salento peninsula. Cold season is short and mild. The Adriatic coast from the town of Otranto to that of Santa Maria di Leuca is rainier than the Ionian coast towards Gallipoli, where North African winds blow more frequently. The areas north of Otranto have a slightly lower temperature due to the influence of the Balkan peninsula.
Region: mostly flat areas dotted with a few low hills. From a geological point of view, the region has a calcareous structure. Except for a few areas, its ground is mostly rocky, made up of stony layers and chalky banks.
Grape varieties: 50% Primitivo; 20% Negroamaro; 30% Aleatico.
Harvest: hand picking, after the grapes are fully ripe. In order to obtain a good structure, harvest is delayed so as to facilitate the concentration of sugar and extractive substances.
Winemaking: traditional temperature-controlled fermentation of must in large wooden vats for 30-45 days.
Ageing: 72 months in French oak barrels, 12 months in bottles.
Colour: ruby-red with garnet reflections.
Alcohol: about 15%
Food pairing: Meditation wine.
Serving temperature: 20°C
Recommended glass: As a long-aged, structured wine, a large bowl-shaped glass with an inward-curved rim is recommended: it can fully breathe, and the glass can be held better in hands better. It will help the temperature rise gradually, and aid in the release of the complex fragrances of more structured wines.
Storage period: many years, if the wine is stored out of light in suitable cellars at a constant temperature of 10-14 °C (sudden changes can deteriorate its quality), with 60-70% humidity levels, and in a horizontal position so as to keep corks moist and elastic.
|Training system||20-year-old bush vines. Trunks are kept short: 40-60 cm high. Few buds (6-8), in order to ensure high-quality yields.|
|Grape varieties||50% Primitivo; 20% Negroamaro; 30% Aleatico.|
|Harvest||Hand picking, after the grapes are fully ripe. In order to obtain a good structure, harvest is delayed so as to facilitate the concentration of sugar and extractive substances.|
|Winemaking||Traditional temperature-controlled fermentation of must in large wooden vats for 30-45 days.|
|Ageing||72 months in French oak barrels, 12 months in bottles.|
|Colour||Ruby-red with garnet reflections.|