GRAPE VARIETY: Primitivo

APPELLATION: Salento IGP

PRODUCTION AREA: provinces of Brindisi and Lecce in Salento, southern Puglia

TRAINING SYSTEM: 45 year-old bush vines, spur pruned

SOIL: clayey

DENSITY OF PLANT AND YIELD: 4000 – 4500 plants per hectare, with yields of about 1.2 kg of grapes per plant

HARVEST: Manual harvest is carried out in the early hours of dawn; bunches are collected in 5 kg baskets to preserve their integrity, are left to wither for about 3 weeks, when they are exposed to a constant and mild ventilation. This process concentrates aromas and structural components of the grapes, greatly increasing body and flavours in the wine.

VINIFICATION: Grapes are then destemmed and fermented in steel vessels at a controlled temperature of 25 °C for 8-10 days. The maceration on the skins lasts 15-18 days, necessary to improve the extraction of aromas and tannins.

AGEING: 12 months in American and French oak barrels and 6 months in bottle.

ALCOHOL: 14.5%

CALORIES: 101.5 kcal / 100 ml

TASTING NOTES: Intense ruby red color, with garnet tinges; pronounced spicy bouquet, with hints of black berry, raisins and liquorice. Smooth, velvety tannins, full body and round, balanced with a good level of acidity; lingering flavours of vanilla and chocolate. Long aftertaste of dried figs and black cherry.

SERVICE: decant and serve at 17-18 °C

FOOD PAIRING: main courses based on red sauces and meat, roasts and game; mature cheese, grilled mushrooms.

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GRAPE VARIETY: Malvasia Nera

APPELLATION: Salento IGP

PRODUCTION AREA: Rural area in San Donaci, in Brindisi province

TRAINING SYSTEM: cordon training, spur-pruned vines

TERRENO: Medium texture

PLANT DENSITY AND YIELD: 4500 plants per hectare and 2 kg of grapes per plant

HARVEST: The harvest is carried out in the early hours of dawn, when the temperature is lower, to preserve freshness and aroma

VINIFICATION: Grapes are destemmed and crushed. The fermentation takes place at a controlled temperature of 22-24 °C and lasts 8-10 days. During the fermentation, periodical pumping over and delestage are carried out to encourge the extraction of colour and soft tannins from the skins. Then, the wine is soft pressed and the malolactic fermentation takes place in stainless steel tanks

AGEING: 3 months in French oak barrels

ALCOHOL: 14,50° alc.

TASTING NOTES: Intense ruby red colour; delicate hints of small red fruits such as blackberries and mulberries when fully ripe. Hints of dried plums and sweet spices give an enveloping tertiary perception. Long, soft finish with silky tannins.

SERVICE TEMPERATURE: it is recommended at 18°C in large glasses that favor its maximum olfactory expression

FOOD PAIRING: The aroma of Moramora marries slow-cooked meat sauce. The best roasted meats enhance the structure of the wine. Paired with cured meats and cheeses it becomes a great companion.

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GRAPE VARIETY: Chardonnay

APPELLATION: Salento IGP

PRODUCTION AREA: south-west of the province of Brindisi, 1 km from the Adriatic Sea in southern Puglia

TRAINING SYSTEM: spurred cordon

SOIL: medium texture

PLANT DENSITY AND YIELD: 4500 plants per hectare and 1.8 kg of grapes per plant

HARVEST: the harvest generally takes place in the second ten days of August; basic conditions for the success of this wine is the right maturation of the grapes, the manual harvest in boxes of 5 kg and the period of pre-withering to which the bunches are subdued, during which the substances contained in the pulp are concentrated.

VINIFICATION: soft pressing for a delicate extraction, followed by maceration during 8-9 hours at a temperature of 10 °C. The alcoholic fermentation takes place in American and French oak barrels at a controlled temperature. At the end of fermentation, the wine is left in contact with its lees, which are periodically stirred (“batonage”); the substances released by yeasts during this process further increase the wine’s structure and complexity.

AGEING: 6 months in stainless steel vessels and 3 months in bottle

ALCOHOL: 14%

CALORIES: 98 kcal / 100 ml

TASTING NOTES: lemon colour, pronounced fruity bouquet of peach and apricot, with hints of vanilla and almonds; well-structured, with a medium to full bodied, perfectly balanced with a good freshness. Lingering finish, with notes of honey and apricot jam.

SERVICE: 10-12 °C

FOOD PAIRING: fish dishes, aged cheeses, pasta, white meat, grilled vegetables and aperitifs.

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GRAPE VARIETY: Negroamaro

APPELLATION: Puglia IGP

PRODUCTION AREA: Salento, well exposed to the breeze of both Ionian and Adriatic seas, in southern Puglia.

TRAINING SYSTEM: traditional 50 years old apulian bush vines, spur pruned

SOIL: medium texture

PLANT DENSITY AND YIELD: 4500 plants per hectare and 1.2 kg of grapes per plant

HARVEST: manual harvest is carried out in the early hours of dawn, when low temperatures and dry weather help preserving freshness and aroma; the bunches are placed in small baskets of 5 kg and quickly taken to the cellar, avoiding unwanted macerations or early fermentations.

VINIFICATION: grapes are destemmed and fermented at a controlled temperature of 25 °C for 8-10 days. Follows a maceration on the skins that lasts 12-15 days, with repeated pumping overs and finally soft pressing of the marc.

AGEING: 3 months in steel, 12 months in American and French oak barrels and 3 months in bottle

ALCOHOL: 14.5%

CALORIES: 101.5 kcal / 100 ml

TASTING NOTES: Deep ruby colour with garnet tinges; pronounced spicy bouquet, with aromas of black cherry, blackcurrant and blueberry, spicy notes of black pepper and licorice and nuances of vanilla and chocolate; full-bodied, with smooth and lingering tannins perfectly balanced by a good freshness. Long and persistent finish of black fruits and spices.

SERVICE: decant and serve at 18 °C

FOOD PAIRING: first courses based on meat and well-seasoned sauces, game and cured meat; mature cheeses; dark chocolate.

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GRAPE VARIETY: Primitivo

APPELLATION: Primitivo di Manduria DOP

PRODUCTION AREA: province of Taranto, southeast Puglia

TRAINING SYSTEM: traditional apulian bush vine

SOIL: clayey

PLANT DENSITY AND YIELD: about 5000 plants per hectare, with a yield of 1.8 kg of grapes per plant

HARVEST: manual harvest, generally by the end of August, working in the early hours of dawn to avoid high temperatures that could reduce the freshness and aromaticity of the wine.

VINIFICATION: the grapes are destemmed and fermented at a controlled temperature of 25 °C.

AGEING: 6 months in American oak barrels and 2 months in stainless-steel tanks

ALCOHOL: 14.5%

CALORIES: 101.5 kcal / 100 ml

TASTING NOTES: intense ruby ​​red color; pronounced bouquet of ripe cherry and cassis, with hints of coconut and chocolate; bold and full-bodied, with velvety tannins. Lingering finish of dried figs and overripe black fruit.

SERVICE: decant and serve at 18 °C

FOOD PAIRING: roasts, game and wild mushrooms; well-seasoned sauces and spicy foods

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GRAPE VARIETY: Negroamaro

TYPE OF WINE: brut sparkling white wine

PRODUCTION AREA: province of Brindisi, southern Puglia

TRAINING SYSTEM: cordon trained, spurred pruned vines

SOIL: medium texture

PLANT DENSITY AND YIELD: 4500 plants per hectare and 2.5 kg of grapes per plant

HARVEST: the grapes are harvested in the early hours of the dawn by the end of August, when it they’re not fully ripe; bunches are sent quickly to the cellar where they are destemmed.

VINIFICATION: crushed grapes are subjected to cool maceration at 12-14 °C and then soft pressed. Clarifying and static decantation follow, lasting for 18-24 hours. Alcoholic fermentation at a controlled temperature of 15-16°C for 10-12 days.

ALCOHOL: 12.5%

CALORIES: 87.5 kcal / 100 ml

TASTING NOTES: bright lemon color, with delicate but persistent perlage; aromas of white flowers and citrus, with some notes of peach and tropical fruits; fresh and soft, well balanced with a pleasant fruity finish.

SERVICE: 6-8 °C

FOOD PAIRING: fresh cheeses, vegetables, fish and seafood, creamy and delicate sauces; dry pastries and creamy desserts like cheesecake

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