SORMA – OTTAVIANELLO IN PUREZZA
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.
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.
Beautiful ruby colour with 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, a precious touch of English leather that makes it even more noble. On the palate it is savoury, full-bodied, with an elegant balance between freshness and perfectly ripe tannins. The harmony is completed by a long, intense epilogue with hints of Mediterranean scrub.