1954 Puglia Primitivo
Production area: Countryside around Cerignola
Grape variety: 100% Primitivo
Yield per hectare: 70 q
Harvest period: Last week of August Soil type: Clayey-limestone
Training system: Spurred cordon
Vinification: The harvest takes place in mid-August, when the grapes are fully ripe and very aromatic. Destemming is followed by soft crushing and maceration with fermentation in stainless-steel vessels for 15-20 days at a controlled. temperature, and then pressing. The resulting wine is aged for 2 months in stainless-steel tanks and then in barriques for 12 months, before returning to stainless-steel fermenta- tion vessels for a further 3 months. It is subsequently bottled and aged for another 4 months prior to release.
Sensory characteristics: Ruby red impenetrable, with garnet reflections. Nose quite intense and complex. Red fruits, dried plums and marasca, myrtle. Floral and spicy smells of cloves. In the mouth is intense, full, tannins are present but domesticated, good acidity balanced with smoothness. Persistent in the end; wine ready for good longevity.
Food pairings: Pasta with tasty sauces, grilled meat and mature cheeses.
