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Primitivo Salento IGP in Bag in Box 10 Liters

Pairing: 

Pasta with tasty meat sauces, excellent with red meats and lamb. Ideal on medium and highly mature cheeses and sliced cold cuts. 

Serving temperature 18° 

TASTING NOTES: BRILLIANT RUBY RED COLOR WITH PURPLE REFLECTIONS; FRAGRANT FRAGRANCE WITH STRONG HINTS OF CHERRY AND SMALL RED FRUITS; SOFT AND ENVELOPING TASTE. 

INT08
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€36.00
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PRIMITIVO SALENTO IGP 

THE PRIMITIVE VARIETY OWES ITS NAME TO THE EARLY RIPENING OF THE GRAPES, WHICH SOMETIMES STARTS ALREADY AT THE END OF AUGUST. VERY WELL ADAPTED TO THE SALENTO CLIMATE, THE CHARACTERISTICS OF THE PRIMITIVE ARE A CONSEQUENCE OF THE STRONG SOLAR IRRADIATION CONTRASTED BY THE CLEAR THERMAL CHANGES BETWEEN DAY AND NIGHT THAT OCCUR IN THIS TERRITORY. THEREFORE YOU OBTAIN A FULL-BODIED BUT FRESH WINE, VERY FRUITY AND WITH A SOFT AND ENVELOPING TASTE. 

VARIETY: PRIMITIVE 

NAME: SALENTO IGP 

PRODUCTION AREA: RACALE, A FEW KILOMETERS FROM THE SOUTHERN IONIAN SEA GALLIPOLINO TRAINING SYSTEM: Spurred cordon 

SOIL: LIMESTONE-CLAY 

YIELD: 70/90 quintals per hectare

HARVEST: MANUAL HARVEST IN TANKS OF MAXIMUM 30KG, GENERALLY IN THE LAST 10 DECADES OF AUGUST, IN THE EARLY HOURS OF THE MORNING

VINIFICATION: THE GRAPES ARE PRESSED AND DESTEMMED THEN FERMENTS IN STEEL AT A CONTROLLED TEMPERATURE OF 22-24°C. MACERATION LASTS 5 DAYS; SELECTED YEASTS ARE USED DURING FERMENTATION AND REPLACEMENTS ARE CARRIED OUT DAILY. DURING ALCOHOLIC FERMENTATION, MALO-LACTIC FERMENTATION IS TRIGGERED WITH SELECTED BACTERIA TO ENSURE A SOFT, FRUITY STYLE WITHOUT ORGANOLEPTIC DEFECTS.

MATURATION: 3 MONTHS IN STEEL 

ALCOHOL CONTENT: 14%

INT08
104 Items
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