Primitivo di Manduria DOC

The grapes come from Salento; the producer describes the soils as calcareous, karstic soils with iron and aluminium oxides, typical of the red soils of Salento. After a long skin maceration of 15 to 20 days, the must ferments at 28–30 °C in temperature-controlled vessels with selected yeasts. This is followed by racking, pressing and completion of malolactic fermentation. The wine matures in barriques. It shows garnet highlights, a characteristic, rather light aroma and a full, velvety flavour. The analysis indicates 14,0 % vol. and 5,6 g/l total acidity; sulphites are stated at 107 mg/l. Source: Vinicola Mediterranea; price and vintage: Flaschenpost Schweiz.