Morella
Primitivo La Signora 2021
| Denomination | IGT Salento |
|---|---|
| Size | 0,75 l |
| Alcohol content | 16.0% by volume |
| Area | Apulia (Italy) |
| Grape varieties | 100% Primitivo |
| Aging | In Allier oak barriques for 12 months; aged in bottle for at least 24 months. |
- Origin: Manduria (Puglia), 100% Primitivo from bush-trained vines over 75 years old on red soil
- Vinification: fermentation at 28°C in small vats with manual punching down and gentle pressing
- Ageing: 12 months in Allier oak and at least 24 months in bottle, unfiltered
- Profile: deep ruby, notes of cherry, Mediterranean scrub, blackberry and persistent tannins
- Serving: decant for 1 hour at 16-18°C, ideal with pork and mature cheeses
Description
What kind of wine it is
Morella Primitivo La Signora is a still red wine that embodies the soul of the Salento area, produced in Apulia from Primitivo grapes. In the glass, it displays an intense ruby red colour, revealing an aromatic profile marked by clear cherry notes and Mediterranean scrub, enhanced by balsamic nuances and hints of sweet spices. On the palate, it is full and substantial, dominated by deep blackberry flavours that lead the sip towards a persistent finish. The structure is supported by a well-defined tannic and mineral texture, offering a satisfying and characterful drinking experience.
Where it comes from
The roots of this cru lie in Manduria, at the heart of a territory historically devoted to viticulture. The grapes come from old vines trained as bush vines according to strict biodynamic principles, with plants over seventy-five years old. The soil, characterised by a draining limestone substrate, is evident in the typical local red earth, ensuring optimal growing conditions. Yields are deliberately kept very low to maximise the concentration of aromatic compounds. The Morella winery thus shapes an elegant profile that faithfully reflects the essence of its place of origin.
How it is produced
The process begins with meticulous hand harvesting to preserve the integrity of the bunches. In the winery, fermentation in small vats takes place with manual punch-downs and controlled temperature. This is followed by an extremely gentle pressing using a manual press, extracting only the noblest components of the must. The wine matures for twelve months in fine Allier oak barrels, then continues with a final ageing of at least twenty-four months. The absence of filtration preserves the original structure, resulting in an unfiltered wine with an authentic and vibrant character.
History and Curiosities
Founded in Manduria in 2001, the Morella winery presents “La Signora”, an exceptional cru that highlights the true elegance of Primitivo. This fine Salento IGT is produced from ancient bush vines over 75 years old, cultivated sustainably on red soils to ensure minimal yields and absolute aromatic concentration. The 2021 vintage, of the highest quality and unfiltered, was awarded the prestigious 5 Grappoli Bibenda.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2001
- Oenologist: Lisa Gilbee
- Bottles produced: 35.000
- Hectares: 20
| Name | Morella Primitivo La Signora 2021 |
|---|---|
| Type | Red green still |
| Denomination | Salento IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 16.0% by volume |
| Grape varieties | 100% Primitivo |
| Country | Italy |
| Region | Apulia |
| Vendor | Morella |
| Story | History and Curiosities Founded in Manduria in 2001, the Morella winery presents "La Signora", an exceptional cru that highlights the true elegance of Primitivo. This fine Salento IGT is produced from ancient bush vines over 75 years old, cultivated sustainably on red soils to ensure minimal yields and absolute aromatic concentration. The 2021 vintage, of the highest quality and unfiltered, was awarded the prestigious 5 Grappoli Bibenda. |
| Origin | Manduria (TA) |
| Soil composition | Drained calcium substrate (red soil) |
| Yield per hectare | Approximately 35 quintals per hectare |
| Fermentation temperature | 28 °C |
| Production technique | Fermentation in small vats with manual punching down and temperature controlled at 28°C; very gentle pressing with a traditional manual press; no filtration |
| Wine making | Fermentation in small vats with manual punching down and temperature controlled at 28°C; very gentle pressing with a traditional manual press. |
| Aging | In Allier oak barriques for 12 months; aged in bottle for at least 24 months. |
| Allergens | Contains sulphites |