SORMA - 6 BOTTLES OF PURE OTTAVIANELLO, IN A CARVINEA BRANDED WOODEN CASE. YEAR 2018 - 1200 BOTTLES

(from the local dialect 'sorma': my sister) Wine made from grapes selected at the time of thinning at veraison. This is followed by a further selection, with choking of the stalks, about a week beforehand in anticipation of the harvest; finally, the final selection of the bunches on the table.

Cultural data Grapes: 100% Ottavianello Production area: Upper Salento, 70 metres above sea level. Soil type: calcareous tufa soil Training system: spurred cordon Stump density: 4,000 plants/Ha Production per hectare: 45 quintals Grape yield in wine: 50% free-run must Harvest time: first ten days of October Vinification and Ageing Harvest: By hand in boxes after submaturation on the plant by choking the stalk. Manual selection of the grapes in the cellar and subsequent shelling. Vinification: Maceration with the skins for 7-10 days. Before fermentation at a controlled temperature with continuous pumping over, gentle racking and end of fermentation in barriques, where refinement will continue. Analytical data Alcohol content: 12.5% Vol. PH: 3,48 Total acidity: 5.4 g/l Residual sugar content 3 g/l Dried extract: 33 g/l