This wine symbolises the indestructable bond between the environment, vineyard and the work of man. The vines are all old and grow in the iron-rich earth, excellent condition for a refined wine, well-structured and with an intense colour, bouquet and taste.
Qualification: Primitivo di Manduria DOP
Grapes (Varieties): 100% Primitivo
Geographical location of Vineyards: Salento
Soil: Red soil rich in copper oxsides on sandstone layer
Vineyard age: 40 years
Training system and plantation density: Permanent cordon
Yield per hectare: 80qL
Harvest: Manual picking in little boxes
Vinification: Soft crushing, temperature controlled during fermentation and maceration
Yield grapes-wine: 65%
Refinement: 9 months in barriques and italian “botti” + 3 months in bottle
Alcohol: 15% vol
Colour: Ruby-red, intense
Aroma: Ethereal, fruity (mixed barry preserve), spicy
Flavour: Well-structured, balanced and tannic to the right point.
FOOD MATCHING Ideal during all the meal (especially for earth menu), red meat seasoned with spices, complex and structured pasta dishes.
Ideal typical dish: Handmade “orecchiette” with meat balls and meat roulades tomato souce, seasoned with fresh “cacioricotta” and “ricotta forte”.
THE PROTAGONISTS Recent history shows the protagonist as Cosimos son, Antonio, a recap of a taste of previous generations with knowledge of techniques acquired from Conegliano Veneto. In fact here, he graduated in Enology, a study which brought him to become manager for 18years in the co-operative winery of Lizzano. Over the years, Antonio gave new drive to the business, by reconstructing and widening the main cellar and by also increasing business with the North. Today, Dalila and Emanuel, the 5th generation, dedicate themselves creatively and enthusiastically not only to the historical side of the business, but also to the management side of things. They work side by side with their mother Mariella. Dalila takes care of the business side of things whereas Emanuela, following in her father Antonios footsteps, graduated in Viticulture and Enology in San Michele allAdige and is now the enologist of Jorche.