DENOMINATION
Primitivo IGT Salento
PRODUCTION AREA
Sava (TA), Puglia, Salento
PRODUCTION YIELD
30q/ha
ALCOHOL
16.5% Vol
NUMBER OF BOTTLES/ANNUAL PRODUCTION
2019-1900 | 2020-3073
SIZE OF WINERY
2.09 ha, divided into 4 plots located in different districts
GRAPES
100% Primitivo
TYPE OF SOILS
Predominantly red soil typical of the Sava city area, which tends to be sub-alkaline with a very good percentage of silt and sand, subsoil consisting of calcarenites, marly
FORM OF VINE TRAINING
Bush vines
AGRONOMIC MANAGEMENT
Organic
HARVEST
Selection and manual harvesting after light drying of 15kg crates
VINIFICATION
After an additional check in the winery, the grapes are destemmed and pressed. The winemaking method is classic; the skins and must are left in stainless steel tanks at a controlled temperature. Contact between the skins and the must lasts for the following 15-25 days, while pump-over and délestage are carried out. After racking, malolactic fermentation follows in stainless steel tanks
MATURATION
The wine is then aged for 12-18 months in French oak barrels
AGEING
In bottles for 12 months

DENOMINATION
Primitivo IGT Salento
PRODUCTION AREA
Sava (TA), Puglia, Salento
PRODUCTION YIELD
30q/ha
ALCOHOL
16.5% Vol
NUMBER OF BOTTLES/ANNUAL PRODUCTION
2019-1900 | 2020-3073
SIZE OF WINERY
2.09 ha, divided into 4 plots located in different districts
GRAPES
100% Primitivo
TYPE OF SOILS
Predominantly red soil typical of the Sava city area, which tends to be sub-alkaline with a very good percentage of silt and sand, subsoil consisting of calcarenites, marly
FORM OF VINE TRAINING
Bush vines
AGRONOMIC MANAGEMENT
Organic
HARVEST
Selection and manual harvesting after light drying of 15kg crates
VINIFICATION
After an additional check in the winery, the grapes are destemmed and pressed. The winemaking method is classic; the skins and must are left in stainless steel tanks at a controlled temperature. Contact between the skins and the must lasts for the following 15-25 days, while pump-over and délestage are carried out. After racking, malolactic fermentation follows in stainless steel tanks
MATURATION
The wine is then aged for 12-18 months in French oak barrels
AGEING
In bottles for 12 months
Awards and recognitions

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