||Altitudes: 40-50 m. a.s.l. (Manduria) and on rocky hills at 300-350 m. a.s.l. (Gioia del Colle).
||Old head-trained vineyards planted on calcareous clay soils.
||The harvest period varies from the last week in August (Manduria) to mid-September (Gioia del Colle).
||The two wines are fermented separately in steel then macerated about 10 days, with frequent pump-overs.
||8-9 months in glass-lined concrete vats to maintain the fruit and varietal character intact. After blending of the wines, a few more months in the same vats leads to perfect integration and further 6 months of bottle ageing deliver a complex but vibrant primitivo.
||Very full-flavoured dishes, such as game, roasts, and aged cheeses, which will match Triusco’s distinctive complexity.