Alcohol: 13% Vol
Production area: Ionian Coast
Cultivation system: Espalier
Yield per hectare: 90 – 110 quintals per hectare
Collection system: Manual
The grapes, harvested at the right point of ripening, are de-stemmed, crushed and conveyed to the winemakers. Here the must follows a controlled temperature fermentation of about six or eight days
with repassing and continuous pressing at least for the first two thirds of the fermentation.
The new wine is removed from the marc and follows the malolactic fermentation, often triggered by the winemaker.
After malolactic fermentation, the wine is cleaned and stored in stainless steel tanks until ready for bottling.
Red wine with violet reflections. Gioviale, Don Luigi combines the balsamicity of merlot with the ample and fruity aromas of the primitivo, on the palate it is of excellent structure and persistence.
Accompanies cheese, salami and rare meats.
18 ° – 20 ° C
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