Gioia del Colle DOC Riserva Primitivo 2017 - Fatalone

Color: Intense ruby ​​red color with slightly garnet tones.
Smell: The nose is characteristic of ripe fruit, lightly spiced and toasted, with an almost balsamic finish.
Taste: Full-bodied on the palate, rich in minerality and freshness, good flavor, remarkably balanced, soft, intense taste of black cherry and plum, tending to velvety, with ripe notes of blackberry and mulberry, spiced with pepper, clove and cocoa.
Food pairing: Suitable for reinforcing dishes with intense flavors such as pasta with meat sauce, it goes well with meat dishes, game, grilled fish and aged cheeses.

Production: 15,000 bottles.
Provenance: Medium rocky hill in the heart of the Murgia, in the countryside of Gioia del Colle, in the locality of Spinomarino, 4.5 km south-east of the town.
Soil: Karst, clayey-calcareous.
Training system: Modern version of Apulian sapling with two fruit heads adapted to espalier.
Vineyard management: Organic farming, without irrigation, spontaneous grassing with green manure.
Harvest period: Mid September.
Yield: 60-75 q.li/ha or 40-50 hl/ha.
Planting year: 1990.
Altitude: 365 m a.s.l.
Surface of the vineyard: 8 ha.
Exposure: North-South.
Average density of vines/ha: 3.500-4.000.
Winemaking: Protocol for organic wines: Spontaneous fermentation with maceration in steel at a controlled temperature for 240-300 hours with the aid of indigenous yeasts only, natural malolactic, sulphites only after malolactic fermentation and only replenishment of the natural sulphites dispersed in vinification. No clarification, stabilization or filtration.
Aging: 12 months in steel, 12 months in 750-liter Slavonian oak barrels with the application of music therapy to optimize the spontaneous micro-oxygenation process and facilitate the aging of the wine itself, 6 months in the bottle.

Fatalone

At the end of the 19th century, Nicola Petrera decided to build his home in the center of the company and chose the Spinomarino hill. The name Fatalone, which is synonymous with "seducer", came with his son Filippo. Five generations later, the great-grandson Pasquale Petrera is at the helm, who has led this reality to the top of the Apulian viticulture: a small strictly family-run farm that has always been dedicated to organic agriculture. The first bottle is from 1987 and two recent verticals on the occasion of the thirtieth anniversary have demonstrated the amazing value of certain Primitives. The entire production process is powered by solar energy. The territory of Gioia del Colle is particularly airy and, thanks to the strong temperature changes, gives the Primitivo really overwhelming qualities of pulp and freshness.