PRIMITIVO D.O.C. wine of GIOIA DEL COLLE
Organic farming (AIAB certification)
Red label – Parco Largo
Area of production: Gioia del Colle hill, Parco Largo
Vineyards under 15 years
Soil type: limestone and chalky soil rich in shell
Cultivation: espalier with a density of 5,000 vines per hectare
Grape variety: 100% Primitive vine
Maximum production per hectare: 80 quintals of grape
Harvesting: first ten days of September
Method of harvesting: hand harvest in boxes
Maturation: 12 months in steel tanks.
Alcoholic content: it varies according to age
Organoleptic properties
Colour: ruby red with brick tendencies
Aroma: intense and fruity aroma with a sour black cherry, blackberry, and cherry taste
Taste: warm, full, slightly sweet flavour
It pairs with: red meats, spicy cheeses, salami
Serving temperature: 18°C
PRIMITIVO D.O.C. wine of GIOIA DEL COLLE
Organic farming (AIAB certification)
Black label – Contrada San Pietro
rea of production: Gioia del Colle hill,Gioia del Colle, San Pietro country
Vineyards under 15 years
Soil type: limestone and chalky soil
Cultivation: espalier with a density of 5,000 vines per hectare
Grape variety: 100% Primitive vine
Maximum production per hectare: 80 quintals of grape
Harvesting: first ten days of September
Method of harvesting: hand harvest in boxes
Maturation: 12 months in steel tanks.
Alcoholic content: it varies according to ages
Organoleptic properties
Colour: intense ruby red
Aroma: intense, distinctive, spicy and fruity aroma with a sour black cherry, blackberry, and cherry taste
aste: full, robust and structured flavour
It pairs with: flavoured foods, roasted and grilled meats, aged cheeses
Serving temperature: 18°C
PRIMITIVO D.O.C. wine of GIOIA DEL COLLE
Reserve
Organic farming (AIAB certification)
Plantamura Riserva – White label
Area of production: Gioia del Colle hill
Selection of old vineyards trained espalier
Soil type: limestone and chalky soil
Cultivation: espalier
Grape variety: 100% Primitive vine
Maximum production per hectare: 60 quintals of grape
Harvesting: first ten days of September
Method of harvesting: hand harvest in boxes
Maturation: 12 months in steel tanks, 12 months in French oak barrels
Alcoholic content: it varies according to ages
Organoleptic properties
Colour: intense ruby red with brick-red tendencies when aging
Aroma: intense, distinctive, spicy and fruity aroma with a sour black cherry, blackberry, and cherry taste
Taste: full, robust and structured flavour
It pairs with: flavoured foods, roasted and grilled meats, aged cheeses, pot roasts
Serving temperature: 18°C
