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Vines Primitivo (100 %)
Philosophy Bio Wein

Color: Very intense ruby ​​red.
Smell: The nose is intense with notes of hay, aromatic herbs, elderflower, black cherry, plum and blackberry.
Taste: The palate is fresh and elegant, balanced with an almond aftertaste, typical of the Primitivo di Gioia del Colle.
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: 28,000 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: 6 months in steel, 6 months in 750-liter Slavonian oak barrels with the application of music therapy to refine the wine, 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.

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