Made in the province of Taranto and parts of the province of Brindisi exclusively from the Primitivo grape, an ancient varietal which was introduced all around the Mediterranean by Phoenician and Greek colonists. The grapes are harvested strictly by hand, selecting the bunches carefully and subjecting them to a traditional maceration of 10-12 days on the skins, fermenting the must at a controlled temperature, with pumping-over and delestage. Alcoholic fermentation is followed by malolactic fermentation. The wine is aged for 6 months in French oak barriques. Deep ruby red tending to purple, with an austere bouquet of red jam, sour cherry, carob and walnut, with a full, velvety, harmonious flavour.

Features

Brand

Villa Mottura

Wine

Primitivo di Manduria

Classification

D.O.C

Area of production

Municipalities in provinces of Taranto

Soil

Calcareous, argillaceous

Training system

Head-trained

Yield in quintals per hectare

90

Grapes

Primitivo

Climate

Moderate winter, very dry spring and summer

Harvest

Manually when just ripe, selecting grapes carefully

Wine-making technique

Traditional maceration for 10-12 days and fermentation of must under controlled temperature conditions,using delestage and pumping over. Malolactic fermentation

Ageing

6 months of oak barrels

Refinement

2-3 months in the bottle

Colour

Ruby red with purplish reflections

Aroma

Austere aroma of red fruit in jam, morello cherry and walnut shells

Taste

Velvety, full bodied and harmonious

Recommended with

Red meats, roasts, aged cheeses

Serving temperature

18° C

Recommended glass

Gran Cru

Storage

Constant temperature 18 °C, humidity 75%, controlled light, horizontal bottle