CONTESSA STAFFA Rosato Igt Daunia

Grape variety: Several varieties of Montepulciano

Vine: Trained using the "Pugliese trellis" method.

Yield: 100,000 kg. per hectare

Vinification: After maceration on the skins for 8 days, the juice is filtered and allowed to ferment at a temperature of 16°C in steel tanks.

Sensory characteristics: A lovely pink colour with slight nuances of onion skin, the wine is reminiscent of wild strawberry and other small red berries. On the palate, the wine is remarkable for its aromatic persistence and strikes a perfect balance between velvety soft and crisp.

Rosso Igt Puglia FALU’

Grape variety: Pure Montepulciano

Vine: Trained using the "Pugliese trellis" method.

Yield: 9,000 kg. per hectare

Vinification: This Montepulciano reaches the peak of ripeness in mid-October. After harvesting and slightly crushing, the grapes are left to macerate on their skins and ferment at a controlled temperature for 12 days.

By repeatedly breaking up the cap of skins and practicing "rack and return", the right amount of oxygen is introduced into the juice during fermentation to develop a deeper and aroma colour.

Aging: Falù ages in steel tanks for 10 months followed by an additional 4 months in the bottle prior to release from the winery.

Sensory characteristics: Deep ruby red colour and a characteristic bouquet of cherries and forest berries. On the palate, its dense and soft tannins complement the alcohol content.

SANGIOVESE  Igt Puglia

Grape variety: Pure Sangiovese

Vine: Trained using the "Pugliese trellis" method.

Yield: 10,000 kg. per hectare.

Vinification: In our region of Italy, Sangiovese ripens at the end of September. The grapes are harvested manually and are de-stemmed and crushed no more than one hour after harvest.  The grapes and juice macerate on the skins for 8 days at a temperature of 26°C.

Aging: This wine is aged for 10 months in steel tanks and for four months in the bottle prior to release from the winery. 

Sensory characteristics: Deep ruby red colour that develops garnet undertones with age. Its intense bouquet is characteristically redolent of maraschino, plums and a touch of spice.

Dry, soft and appropriately tannic, it is a full-bodied and perfectly balanced wine. 

Vriccio

PRIMITIVO Igt di Puglia

Grape variety: 100% primitive 

Vineyard: Trained to the traditional Puglia pergola, it yields 80 quintals per hectare.

Vinification: When the primitivo grape reaches full ripeness, in late August, the grapes are gently pressed. After the must macerates on the skins, it ferments at a controlled temperature for 12 days. Frequent pumpovers and délestage ensure the correct level of oxygen and better extraction into the wine of the aromatic and pigment compounds.     

Maturation: Vriccio matures in stainless steel for eight months, then in the bottle for an additional two months before release.

Sensory profile: Appearing a ruby red, Vriccio displays a classic bouquet of dried plum and fruit preserves. The palate is crisp and appealing, with supple tannins well integrated with the alcohol, and the lengthy finish is scented with red berryfruit. At its best when served with vegetable soups and legumes. 

SENZAZOLFO

ROSSO IGT Puglia

Grape varieties: Montepulciano and Nero di Troia

Vineyard: Trained to spurred cordon, with a yield of 70 quintals per hectare

Vinification: The grapes are harvested in the third week of October and then fermented together. Ambient yeasts present on the skin of the grapes are utilised, and no sulphites are used in the production of Senzazolfo (“Without surphur”). Thus, the entire winemaking process is totally natural, both in the length of fermentation and in its methods.  

Sensory profile: The wine appears a dense, lively ruby red. The absence of sulphites yields a fruit-rich bouquet that is more decisive and intriguing than usual, with delicious aromas of wild red berryfruit, echoed impressively on the palate. The mouth is crisply delineated, with judicious, non-aggressive tannins. All of this makes Senzazolfo a wine for all dishes and all seasons.  

PUGLIA Igt Rosso

Grape variety: Montepulciano and Sangiovese 

Vine: Trained using the "Pugliese trellis" method.

Yield: 9,000 kg. per hectare.

Vinification: these grapes reach the peak of ripeness in first week of October. After harvesting and slightly crushing, the grapes are left to macerate on their skins and fermented at a controlled temperature for 8 days, then the wine age in steel tanks for 8 months before the bottling.

Sensory characteristics: Deep ruby red colour and violet nuances with a characteristic bouquet of cherries and forest berries. On the palate this wine is soft, dry, with nice tannins and a good freshness.

AGLIANICO Igt Puglia

Grape variety: Pure Aglianico

Vine: Trained using the "Pugliese trellis" method.

Yield: 8,000 kg. per hectare

Vinification: Mid October, when the grapes reach the ideal ripeness they are harvested and placed in plastic crates in the wine cellar where they are immediately stripped of leaves and stems and crushed. Maceration occurs in stainless steel vats for 14 to 12 days, with frequent traditional handling and delestage  ("rack and return"). The grapes are left to ferment in the juice at a controlled temperature of 28°C.

Aging:  After alcoholic fermentation, the wine begins its period of malolactic fermentation in steel tanks for 6 months, followed by transfer into barriques where it ages an additional 8 months.

Sensory characteristics: Deep ruby red colour. Intense and complex bouquet of ripe fruit, forest berries, vanilla and other spices. It velvety, warm and full on the palate; a correct freshness and elegant tannic quality make it a balanced wine with great character.

NERO DI TROIA Igt Puglia

Grape variety: Nero di Troia

Vines: Trained using the Guyot method.

Yield: 7,000 kg per hectare

Vinification: The grapes are harvested in the last week of October and after de-stemming and crushing, the grapes are left to macerate in steel tanks for 10-12 days. Fermentation takes place at a controlled temperature of 25°C. By carefully breaking up the cap of skin and performing delestage (“rack and return”) during maceration, it is possible to perfectly extract all the natural aromas and colours.

Aging: After alcoholic fermentation, the wine is set aside to age in steel tanks for 12 months, followed by an additional 4 months in the bottle prior to release from the winery.

Sensory characteristics: This wine is a characteristic and quintessential expression of the territory, deep ruby red colour with violet nuances and an intense and elegant bouquet of ripe fruit, spices and a pleasantly toasted taste. On the palate, the wine is soft with the correct freshness and tannic edge

DIECI OTTOBRE

Rosso IGT Puglia

Grape varieties: Nero di Troia and aglianico

Vineyard: Trained to spurred cordon, with a yield of 70 quintals per hectare

Vinification: After hand-harvesting in the last week in September, the grapes are de-stemmed and pressed. The must macerates on the skins in stainless steel tanks for 15-18 days, then undergoes a temperature-controlled fermentation at 25°C. The wine goes to large, 30-hectolitre oak casks, where it matures for 18 months, followed by a further six months in the bottle.

Sensory profile: A dense, near-opaque red. The nose releases emphatic notes of raspberry, closely followed by an intense florality. The same crisp-edged fragrances continue onto the palate, enriched with subtle hints of oak, while the long-lingering finish displays appealing impressions of wild cherry.    

NEGROAMARO

IGT Puglia

Grape variety: 100% negroamaro

Vineyard: Trained to spurred cordon, with a yield of 70 quintals per hectare

Vinification: After harvesting in the last week in October, the grapes are de-stemmed and pressed. The must undergoes a temperature-controlled fermentation in stainless steel for 12 days at a temperature of 25°C.

Maturation: Negroamaro matures in large oak casks for eight months, then another three months in the bottle before release. 

Sensory profile: It appears a purple-tinged ruby red. The bouquet displays the classic fragrances of blackberry and fruit preserves, enriched by hints of toasty oak and vanilla. The palate is full-volumed, seductive, and smooth, complemented by a crisp acidity and dense-packed but not aggressive tannins.