| Grape varieties |
20% Cabernet Sauvignon, 20% Merlot, 30% Montepulciano, 20% Primitivo, 10% Susumaniello |
| Soil composition |
Sandstone and pelite soil, very rich of fine gravel, sand and small cobblestone; very rich of humus. The clay layer and silt give soil a good water content, drained from cobblestone and gravel. This soil came from carbonatic land orogenesis, called “fossa bradanica”. |
| Cultivation system |
Free standing espalier (controspalliera libera in Italian), from Rudolf Steiner’s book “The philosophy of freedom”. |
| Harvest |
Hand-picking grapes, first week of October. |
| Vinification |
After destemming and soft crushing the blend of grapes, must ferments spontaneously thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 20-30 days of maceration with the skins, at the end of alcoholic fermentation, wine is soft pressed in order to separate it from grape skins. Natural fining and stabilization, no fining agents added. No filtration. |
| Ageing |
36 months in steel tanks. Malolactic fermen-tation takes place during aging. Very low amount of sulphur dioxide added before bottling. |
| Pairing |
Ideal for aperitif but also for lunch and dinner, in particular pasta tomatoes, Apulian focaccia and puccia. |