Gianfranco Fino
Gianfranco Fino Salento Negroamaro JO 2022
Regular price
€73,00
Lowest price:
Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
Last 4 bottles remaining
| 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 has rightfully entered the range of those winegrowers tied to traditions whishing to save old vineyards and keep their features alive. The vines mainly trained with small bush pugliese system and grow on limestone-clayey red soil and caressed by the breeze coming from Ionian sea and the warm Apulian sun.
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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 |