AREA OF PRODUCTION

Sava and neighbouring areas

GRAPE VARIETY

Primitivo 100%

TRAINIG SYSTEM

Alberello with 5000 vinestocks per hectare

YIELD IN GRAPE PER HECTARE

q 80/90

Le Petrose

Primitivo del Tarantino I.G.P.

HARVEST

At the begin of September

GRAPE HARVEST

Manual

VINIFICATION

Traditional methods

YEAST

Native yeast

ALCOHOL

14% vol

REFINING

Vetrified cement cisterns


 
PRODUCTION METHOD

The grapes pressed with traditional methods are left to macerate with the skins which are separated from the must after a few days. The obtained must is fermented at a controlled temperature (20/22 °C), to refine aromas. Maturation, which lasts several months, is obtained in glazed underground containers and for a small quantity is completed in barriques of 225 liters each. When ready, the wine is cold stabilized and bottled at a low temperature not to alter its natural characteristics.

 
 
 
 
 

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