Grape varieties: Susumaniello
The territory, the work in the vineyard and the harvest - Grape variety: primitivo
Age of vineyard: About 30/40 years.
Soil: Sandy calcareous-clayey.
Vineyard extension: 2.2 hectares worked in a natural-traditional way.
Processing: Synergistic agriculture.
Production per hectare: 30/40 quintals.
Altitude: 400MT. S.L.M ..
Training system: Sapling and espalier.
Harvest period: September / October.
Harvest: Manual harvesting of the grapes with rigorous selection of the bunches.
In the basement
40% Destemming and alcoholic fermentation with indigenous yeasts in steel containers. Maceration for 18 days at a controlled temperature. Aging in steel for 18 months. Finally in the bottle.
40% partially fermented in wood and aged in wood.
20% Alcoholic fermentation with maceration on the skins for 8 months in terracotta amphorae. Subsequent light pressing and aging in steel for months.
After 4 years assembled and bottled for subsequent refinement.
Addition of sulfur dioxide before bottling.
3000 bottles produced.