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Vigneti del Salento, `I Muri` Primitivo

£11.19

VIGNETI DEL SALENTO, `I MURI` PRIMITIVO
13.5% | 75cl | SYNTHETIC CORK
100% PRIMITIVO
Vegetarian

This wine has a deep ruby red colour with violet reflections. On the nose, it has intense aromas of red berry fruit. Full-bodied with firm tannins, it is well-balanced with lots of ripe fruit flavours that carry through onto the finish.

 

SKU: PC-VS103B21 Category: Tags: , ,
Description

ABV  13.5%
BOTTLE SIZE 75cl
REGION/COUNTRY  PUGLIA, ITALY
GRAPE 100% PRIMITIVO
FEATURES  VEGETARIAN
CLOSURE  SYNTHETIC CORK
WINEMAKER DANILO GIZZI
ALLERGEN INFO  CONTAINS SULPHITES AND NO OTHER ALLERGENS

Producer Profile

This is one of the Fantini group’s ventures in Puglia. The wines are made at two wineries in the province of Taranto, on the western flank of Salento, by resident winemaker Danilo Gizzi and consultant winemaker Filippo Baccalaro. Filippo, a native of Piemonte, has been working in Puglia for almost two decades. He was originally attracted by the rich, ripe flavours of the fruit from this region and the possibility of capturing these flavours with minimal use of technology, but a lot of know-how.

The style of the wines – crisp and fresh whites, and soft and generous reds – will be familiar to those who know the other Farnese wines. The flagship wine is the ‘Vigne Vecchie’ Primitivo di Manduria from old bush-vine fruit aged in new French oak for 12 months. It boasts intense aromas of cherries, blackberries and spice coupled with velvety tannins and a lingering finish.

Viticulture

The vineyards are mostly situated in the communes of Manduria and Sava, and are owned by growers who have worked with Farnese for many years. The vineyards are located at an altitude of 70-100 metres above sea level. Production is lower than its potential, which ensures that only the best quality grapes are selected. The red soils are calcareous clay and rich in iron, minerals and nutrients. 80% of the grapes come from old bush vines and the rest from trained vines that are at least 20 years old. Vines are trained with both Guyot and spurred cordon system.

Winemaking

The grapes were destemmed and gently pressed, before being cooled to 10°C for a maceration period of 8-10 days with regular pumping over. Yeasts were added to start fermentation, which took place under temperature-controlled conditions of up to 20°C. After fermentation, the wine was transferred to stainless steel tanks where malolactic fermentation was carried out, then racked to used American and French oak barriques for a 4-5 months ageing period.

Tasting Note

This wine has a deep ruby red colour with violet reflections. On the nose, it has intense aromas of red berry fruit. Full-bodied with firm tannins, it is well-balanced with lots of ripe fruit flavours that carry through onto the finish.

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