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6 x Metodo Classico Brut Rosè
Metodo Classico Brut Rosè
6 bottles of Aglianico 100%
750 ml bottle, aged 60 months on the lees;
Description
"The bubbles more than any other type must necessarily express the maximum elegance of a wine. I wanted to show those who still, unfortunately, insist that Puglia is not a land of whites, let alone sparkling wines classic method, that they are wrong and gross. To do so with my Aglianico Classic Method is a great, constant fun."
Beppe di Maria
Data sheet
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6 x Frauma in wooden box – Alta Selezione
FRAUMA - 6 BOTTLES OF PURE NEGROAMARO, IN A CARVINEA BRANDED WOODEN CASE.
YEAR 2018 - 1450 BOTTLES
(from the local dialect 'Frauma': my brother)
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.
Cultivation data
Grape: 100% Negroamaro
Production area: Upper Salento, 70 metres above sea level.
Soil type: tufaceous-limestone
Training system: spurred cordon
Stump density: 4500 plants/Ha
Yield per hectare: 50 quintals
Grape yield in wine: 60% must bloom
Harvest time: second half of September
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.
Harvest time: second half of September
Fermentation at controlled temperature with continuous pumping over.
Maturation for 12 months in French oak barrels with malolactic fermentation.
Analytical data
Alcohol content: 14.5% Vol.
PH: 3,68
Total acidity: 6.1 g/l
Residual sugar: 6.2 g/l
Dried extract: 34 g/l
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6 x Sierma in wooden box – Alta Selezione
SIERMA - 6 BOTTLES OF PRIMITIVO IN PURITY, IN A WOODEN CASE BRANDED CARVINEA.
2018 YEAR - 1300 BOTTLES
(from the local dialect 'Sierma': my father)
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.
Cultivation data
Grape: 100% Primitivo
Production area: Upper Salento, 70 metres above sea level.
Soil type: calcareous tufa soil
Training system: spurred cordon
Stump density: 4,500 plants/Ha
Yield per hectare: 50 quintals
Grape yield in wine: 50% free-run must
Harvest time: second ten days of September
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 at least 15 days.
Fermentation at controlled temperature with continuous pumping over.
Aged for 12 months in French oak barriques with malolactic fermentation.
Analytical data
Alcohol content: 15.5% Vol.
PH: 3,56
Total acidity: 6.4 g/l
Residual sugar level 8.3 g/l
Dried extract: 35 g/l
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6 x Sorma in wooden box – Alta Selezione
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