Gianfranco Fino
Gianfranco Fino Salento Negroamaro JO 2022
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CHF 62.00
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| Denomination | Salento IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Apulia (Italy) |
| Grape varieties | 100% Negro Amaro |
| Aging | 12 months in wood, the wine is bottled without clarifying agents, filtering or tartaric precipitation. |
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
Meat
Cheese
Pork
Producer
Gianfranco Fino
From this winery
- Start up year: 2004
- Oenologist: Gianfranco Fino
- Bottles produced: 30.000
- Hectares: 23
Gianfranco Fino studied at the wine school in Locorotondo, Bari, Apulia region. In 2004, he bought an old vineyard in Manduria with a surface area of around 1.2 hectares cultivated with the head-training system. The company philosophy is to safeguard this ancient form of cultivation. Currently, the estate's surface area is about 8.5 hectares, with vineyard ages between 50 and 80 years, from which the company produces about 12,000 bottles of Primitivo and Negroamaro.
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| Name | Gianfranco Fino Salento Negroamaro JO 2022 |
|---|---|
| Type | Red green still |
| Denomination | Salento IGT |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Negro Amaro |
| Country | Italy |
| Region | Apulia |
| Vendor | Gianfranco Fino |
| Origin | Village of San Pietro in Bevagna, Town of Manduria (Taranto) |
| Soil composition | Red earth. |
| Cultivation system | Head-training. |
| Yield per hectare | 3,500 kg/hectare. |
| Harvest | By hand, in mid-September. The grapes undergo a slight withering on the vine. They are then sorted before being sent to the winery. |
| Wine making | Grapes are destemmed and softly crushed, followed by maceration in 70-hl stainless steel vats with skin contact for three to four weeks. The temperature is controlled between 23-25°C with two délestage per day. After racking, the wine rests 24 hours in stainless steel vats to remove the coarsest lees and is immediately put into French oak barriques 50% new 50% of the first passage. The marcs are pressed with a vertical hydraulic press with a stainless steel cage. |
| Aging | 12 months in wood, the wine is bottled without clarifying agents, filtering or tartaric precipitation. |
| Total acidity | 6.5 gr/L |
| Dry extract | 35.0 gr/L |
| Allergens | Contains sulphites |
