Description

Product name:

FATALONE^® Primitivo Riserva

Denomination:

GIOIA DEL COLLE D.O.C. PRIMITIVO RISERVA

Vintage:

2015

Production:

15.000 bottles

Provenance:

Murgian hills within the territory of Gioia del Colle, in the locality of Spinomarino, 4,5 km to the South East of the town

Grape:

Primitivo 100%, only our own grapes

Growing System:

A modern espalier version of the Alberello Pugliese with double head to fruit.

Vineyard management:

Organic farming, No irrigation and Spontaneous grassing with green manure

Harvesting time:

Second half of September

Yield:

6000-8000 kg/hectare or 40-50 hl/hectare

Vineyard Features:

Planted in: 1990
Altitude: 365 m above sea level
Size: 8 hectares
Orientation: North-South
Density: 4000 vines/hectare
Lane: 2,20 m
Vine Gap: 1 m

Vinification:

Organic process: fermentation of the must in contact with the skin for 200 hours at controlled temperature and just with autochthonous yeasts. Open-cycle process with frequent pumping of the must over the pomace. Re-integration only of the sulphites lost during the vinification steps to restore the initial natural value. Natural malolactic fermentation.

Alcoholic content:

15% by vol.

Ageing:

12 months in wine stainless steel tanks, 12 months in Slavonic oak 750-liter-casks, 6 months in bottle.

Main Features:

Ruby red intense colour with slight burgundy hues. Scent typical of very ripe fruits and slightly toasted wood and spices, with some balsamic notes. Full bodied, rich in minerality and freshness, balanced smooth taste of black sour cherry and plum tending to velvety with ripe fruity notes of blackberry and mulberry, and spices like clove and cacao. The feature which makes the Primitivo of Gioia del Colle unique is the toasted almond aftertaste.

Best at temperature:

18°- 20°C

Best with:

Strong flavoured dishes like pasta with gravy, roasted beef, game, grilled meat as well as fish and aged cheese. The Riserva is also particularly pleasant with dark chocolate sweets.

Further information:

The particular though unusual affinity of our red wines with spicy dishes of fish, is due to the marine origin of the rocky land where the vineyards are located. This assertion is confirmed by the finding of sea fossils during the preparation of the soil for the plantation.