Mottura vini del Salento
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Mottura

Mottura

Fiano del Salento

Features Brand Mottura Wine Fiano del Salento Classification Indicazione geografica tipica Area of Production Salento Soil type Medium-textured, calcareous and argillaceous Training system Cordon trained and spur-pruned Grapes Fiano Climate Moderate winter, very dry spring and summer Harvest Manually when

Mottura

Bianco del Salento

Made from cordon-trained and spur-pruned Malvasia bianca e Trebbiano grapes grown near Lecce. Harvested by hand when just ripe and pressed gently to produce a small quantity of free-run must, subjected to alcoholic fermentation for 10-12 days at a controlled temperature of 15-16°C and then kept in the cellar at a controlled temperature with batonnage. Rich, fragrant, elegantly fruity and floral bouquet, dry, clean taste.

Mottura

Locorotondo

Made from Verdeca e Bianco d’Alessano grapes grown around the town of Locorotondo in the Murgia and the towns of Cisternino and Fasano, picked by hand when just ripe and pressed gently to produce a small quantity of free-run must, which is subjected to alcoholic fermentation for 10-12 days at a controlled temperature of 15-16°C and then kept in the cellar at a controlled temperature with batonnage. Light straw yellow in colour, with a characteristic delicate fragrance of flowers and white fruit.

Mottura

Rosato del Salento

Made from Negroamaro and Malvasia nera di Brindisi grapes trellis-trained on calcareous clayey soil on the Salento peninsula. The grapes are harvested by hand at just the right degree of maturity in the middle of September and pressed gently to produce a small quantity of free-run must, subjected to alcoholic fermentation for 10-12 days at a controlled temperature of 15-16°C and then kept in the cellar at a controlled temperature with batonnage. Salmon pink in colour with a rich, fragrant, elegantly fruity fragrance and a dry, fresh, harmonious flavour.

Mottura

Negroamaro del Salento

Negroamaro is a grape of remote origin grown in southern Puglia since the 6th century B.C., when it was practically the only grape known in the area. It grows all along the Ionic coast, in the Lecce and Brindisi area and in the province of Taranto, and is harvested by hand towards the middle of September, then subjected to 10-12 days of traditional skin contact and fermentation at a controlled temperature of 20°C with constant pumping-over and delestage. Malolactic fermentation in steel.

Mottura

Primitivo di Manduria

Made in the Taranto area, named after the town of the same name in the part of Puglia once known as Messapia. It is made from 100% Primitivo grapes, bush-trained and hand harvested to permit careful selection. It is fermented with 10-12 days of skin contact at a controlled temperature of 20°C with constant pumping-over and delestage, then undergoes malolactic fermentation in steel. Ruby red to purple in colour, with an intense fragrance of ripe red fruit, aromatic herbs and berries.

Mottura

Salice Salentino Rosso

Produced in the middle of the Salento peninsula, a great traditional wine-making area, from trellis-trained Negroamaro and Malvasia nera di Brindisi grapes. Harvested by hand when just ripe and fermented with 10-12 days of skin contact at a controlled temperature of 20°C with constant pumping-over and delestage. Malolactic fermentation in steel. Ruby red with orangey garnet highlights when aged, with an ethereal fragrance rich in ripe fruit.

MOTTURA Aglianico del Vulture

Mottura

Aglianico del Vulture

A wine made from a variety of grape imported from Classical Greece, one of the most ancient grapes in Italy. Grown on hilly land of volcanic origin in the Vulture, in the province of Potenza, the grapes are harvested by hand when just ripe and fermented with 10-12 days of skin contact at a controlled temperature of 20°C with constant pumping-over and delestage. Malolactic fermentation in steel. Ruby red in colour with hints of garnet, with an ample bouquet containing hints of wild berry and almond and a slightly tannic, dry, full-bodied flavour.

Mottura

Nero di Troia IGT Puglia

This variety grown in Capitanata is of unknown origin, though it definitely has some link with the city of Troy. Harvested by hand when just ripe, it undergoes 10-12 days of skin contact and fermentation at a controlled temperature of 20°C with constant pumping-over and delestage, followed by malolactic fermentation in steel. The result is a deep ruby red wine with an enjoyably broad, harmonious bouquet and a warm flavour.

Mottura

Squinzano

Originally from the middle part of the Salento peninsula, in the province of Lecce. Made from Negroamaro, Malvasia nera di Brindisi and Malvasia nera di Lecce grapes grown on trellises and harvested in the middle of September. Fermented with 10-12 days of skin contact at a controlled temperature of 20°C with constant pumping-over and delestage, followed by malolactic fermentation in steel. Red tending to garnet in colour, with an intense bouquet containing delicate hints of ripe fruit, blackberry, redcurrant and cherry, with a pleasant slightly bitter finish. Dry, full-bodied flavour.

Mottura

Malvasia Nera del Salento

Features Brand Mottura Wine Malvasia Nera del Salento Classification Indicazione geografica tipica Area of Production Salento Soil type Medium-textured, calcareous and argillaceous Training system Cordon trained and spur-pruned Grapes Malvasia nera Climate Moderate winter, very dry spring and summer Harvest

Mottura

Primitivo del Salento

Produced on the Salento Peninsula and in the Taranto area from trellis-trained Primitivo grapes. With 10-12 days of skin contact, the grapes are fermented at a controlled temperature of 20°C with regular pumping over and delestage, followed by malolactic fermentation in steel. A deep purplish red in colour, with an intense winy aroma of red fruit if drunk young, becoming warm and ethereal if aged, complemented by rich, dry, harmonious flavour