Ater - Cantine Ionis
15667
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Description

Vine (cépage): Primitivo

Alcohol: 14.5% Vol

Zone of grapes production: Manduria, Sava, Carosino

Land: rocky – calcareous, very productive

Microclimate

Considerably influenced by jonian sea that, being very deep, moves a great amount of warm during the winter and makes the days cooleer in the summer. It is the warmest zone of salento but wvwn the less rainy. These climatic condition are suitable for obtaining grapes with a high sugary concentration ad wines with the salento’s most high alcoholic gradation.

System of cultivation: salping of puglia

Yeld per hectare: 60 – 70 Quintals per hectare

System of harves: Manual, in this territory temperature reaches 40° C in the early in the mornig for this reasons the wine-making choice has established the night grape harvest.

Vinification

Grapes are destemmed, gently pressed qualified and carried on to tanks. These stailness steel tanks are endowed by a cooling-pocket that tracks must temperature the fermentation with controlled temperature, periodic analyses and the greatest cleanliness allow to obtain a high quality product witout alteration risks that will be unsuccessful reflected on the organoleptic characteristics of product as time goes on.

Refining

After the malo-lactic fermentation the “new wine” follows the refining in american barriques and in french oak for a non established period of time because the modern wine-making tecnologiques rely on chemical, phisical and sensorial analsyses of product to establish how much time wine must refine in the barriques in order to harmonize the aroma of pipe fruit and fillint up without coverin it with vanilla flavour and wood spicy aroma lightly toasted.

Organoleptic characteristics

A vivid red ruby coloured wine intricate and well decided scent. Its bouquet presents a sweet vanilla flavour combined with the peculiar scent of fruit jam, plum and morello. It results a character wine to the palate, Potent but very balanced in spite of its high alcoholic strenght. Very good persistence.

Gastronomic coupling

It is perfectly served with main courses like ragout sauc with pasta, roast red meatt, game, ripening cheese and strongly flavoured dishes. It also well matches pork product and cheese.

Serving temperature: 18° – 20° C
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Chiudi