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Frauma – Alta Selezione
FRAUMA - NEGROAMARO IN PUREZZA
YEAR 2018 - 1450 BOTTLES
A flaming ruby colour, denser in the centre of the glass, from which rises a fine swirl of aromas of sour cherries and cherries, red roses and Caribbean cedar, coffee, a deep dowry of dark spices, a caress of cinnamon and a special sylvan note. The palate is stupendous, truly material: the structure measured to the micron is complemented by superior phenolic mass; complex and vital, it offers an extraordinarily long and varied persistence.
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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Sorma – Alta Selezione
SORMA – OTTAVIANELLO IN PUREZZA
YEAR 2018 - 1200 BOTTLES
Beautiful ruby colour of great luminosity. The nose is stunningly beautiful: refined aromas of ripe blackberry and cassis on the attack, followed by tones of wild strawberries, mentholated notes and aromatic herbs, and a precious touch of English leather that makes it even more noble. In the mouth it is savoury, full-bodied, with an elegant balance between freshness and perfectly ripe tannin. Completing the harmony is a long, intense finish with hints of Mediterranean scrub.
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
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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 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