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Vines Primitivo ( %)
Bubbles , Rosè

Color: Bright and intense pink, characterized by fine and elegant perlage.
Smell: The nose shows good intensity, hints of small red fruits accompanied by floral notes of rose, bread crust and yeast.
Taste: Thanks to the pleasant effervescence and excellent acidity, it is particularly fresh and lively in the mouth, rightly soft, balanced and fragrant.
Food pairing: Perfect as an aperitif in moments of lighter conviviality, at the table it goes well with raw scampi and red prawns, amberjack carpaccio, tuna sashimi. Exceptional with the eggplant parmigiana.

Vineyard age: 20-40 years.
Breeding system: Espalier.
Harvest period: Second half of August.
Average yield of grapes per hectare: 120 quintals.
Vinification: In white, with a yield not exceeding 50-55%. After pressing, the rosé must is sent to primary fermentation, under strict thermodynamic control (13-15 °C).
The transformation of the must into wine always continues in steel, on the fine lees, until the end of October.
Subsequently the wine is transferred to the autoclave for secondary fermentation, where the second fermentation takes place and the subsequent aging on the lees, for a total period of about 140 days.

Produttori Vini Manduria

The adventure of the winery, began in 1928 when, a small group of "enlightened" winemakers taking over an old factory, created the "Wine Federation", an association of producers that four years later, on 9 July 1932, will formalize the its legal form of cooperative with the establishment of the "Consortium of Producers of Wines and superior red must for the area of ​​Manduria". The fate of the company is inextricably intertwined with those of the main product of the territory, the "Primitivo di Manduria", wine first relegated to the low rank of wine for improvement, that is destined to strengthen the emblazoned French and Northern Italy labels, then mistreated and humiliated during the dark years of methanol and finally resurrected when around the mid-90s it was decided to make a turnaround by focusing on the quality and added value of the bottle. And so, today, convinced that good wine is still born in the fields, it has been possible to circumscribe the production base and, thanks to the support of an agronomist, to better follow the work of our members by making sure that healthy grapes are produced every year and with superior organoleptic qualities. The Cantina Produttori di Manduria now has 1000 hectares of vineyards, half of which are still cultivated with the traditional sapling system and strenuously defend the work of 400 small wine artisans, the only ones who can boast the title of Masters in Primitivo. To the heritage of a strong tradition have been added the research projects initiated by the CNR and the University of Bari, the rigorous compliance with the production regulations of the Doc "Primitivo di Manduria" combined with a strong attention to the environment and the hygiene with ISO 9001, ISO 14001, ISO 18001, IFS BRC and from 2018 SUSTAINABLE COMPANY in compliance with the E-QUALITAS standard. But like any self-respecting great wine, the Primitivo di Manduria doc needed to be told, lived, celebrated, in essence, with a precise, unequivocal identity and it is on this point that the winery has invested resources and energy making it its winning weapon. . On the other hand, which link can be considered stronger than that existing between a wine and the land from which it comes? This led to the setting up, in the oldest wing and in the underground cisterns of the Cellar, of a rich Museum of ethnographic and documentary relevance regarding the millennial relationship between the people of Manduria and the art of making wine, also since 2003 to edit a magazine "Alceo salentino" which dealing in a varied and innovative way with themes of wine culture and territory, soon knew how to conquer the favors of a large audience.

Charmat Method

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