puglia

Bianco Salento

Grape Variety: Fiano and Malvasia

Alcohol Content: 12.5%

Vinification: The grapes are harvested during the night. The grapes are de-stemmed and sent via stainless steel pipeline to a vacuum soft press, the must is transferred to tanks of a maximum capacity of 300Hl with equal height and diameter, where it takes place the fermentation.

Tasting Characteristics: Pale straw and bright with greenish light Aroma: delicate and attractive aromatic traits with light floral tones of acacia and wood of rose, with hints of pear and citrus and notes of wild herbs Flavour: Smooth and fresh with lively acidity and a pleasant citrus and floral end

Producer: Amastuola

Website: http://www.amastuola.it/index-en.asp?ln=EN


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Centosassi Primitivo

Grape Variety: Primitivo

Alcohol Content: 15.5%

Vinification: The grapes are selected and harvested by hand during the night. Once destemmed, the uncrushed berries are sent to the Allier oak tanks where take place the fermentation at controlled temperature and a long post-fermentation maceration. 12 months in oak barrel.

Tasting Characteristics: Ruby red, deep and bright with hints of violet Aroma: Soon at the nose the fruity vocation of Primitivo with hints of sour cherry, small soft fruits and mammola violet, which harmoniously mix with sea and mineral aromas, typical from Amastuola terroir. Flavour: The entrance in the mouth is full, soft and finely tannic, savoury and mineral, the finish is long with a fruity return... in one word an harmonic wine.

Producer: Amastuola

Website: http://www.amastuola.it/index-en.asp?ln=EN


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Merlot IGP

Grape Variety: Merlot

Alcohol Content: 14.5%

Vinification: The grapes are harvested during the night. The grapes are de-stemmed and softly pressed, then through a heat-exchanger system, the must is cooled and sent to the fermenters of a maximum capacity of 300Hl, with equal height and diameter. The fermentation takes place with maceration at controlled temperature for about 3 weeks with frequent repassings of the must over the grape dregs. At the moment of the racking the fermented must is sent via stainless steel pipeline to a vacuum soft press, all this is done in absolute absence of oxygen

Tasting Characteristics: Ruby red, intense and bright Aroma: Expressions of blacks berries and herbaceous nuances with delicate spicy and balsamic hints Flavour: Wrap and fruity entrance, that then leaves space to a balanced and well expressed acid vein supported by a fine tannic texture. The aromatic closure completes the fruity herbaceous profile with intriguing chocolaty tones.

Producer: Amastuola

Website: http://www.amastuola.it/index-en.asp?ln=EN


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Primitivo IGP

Grape Variety: 100% Primitivo

Alcohol Content: 14%

Vinification: The grapes are harvested during the night. The grapes are de-stemmed and softly pressed, then through a heat-exchanger system, the must is cooled and sent to the fermenters of a maximum capacity of 300Hl, with equal height and diameter. The fermentation takes place with maceration at controlled temperature for about 3 weeks with frequent repassings of the must over the grape dregs. At the moment of the racking the fermented must is sent via stainless steel pipeline to a vacuum soft press, all this is done in absolute absence of oxygen.

Tasting Characteristics: Colour: Ruby red, deep and bright Aroma: fruity vocation of Primitivo grape bursts intense with hints of plums and cherries in jam, with hints of minerals and cinnamon Flavour: Impact of volume, but fine, rich and balanced with hints of berries and spice in the end.

Producer: Amastuola

Website: http://www.amastuola.it/index-en.asp?ln=EN


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Syrah IGP

Grape Variety: Syrah

Alcohol Content: 14.5%

Vinification: The grapes are harvested during the night. The grapes are de-stemmed and softly pressed, then through a heat-exchanger system, the must is cooled and sent to the fermenters of a maximum capacity of 300Hl, with equal height and diameter. The fermentation takes place with maceration at controlled temperature for about 3 weeks with frequent repassings of the must over the grape dregs. At the moment of the racking the fermented must is sent via stainless steel pipeline to a vacuum soft press, all this is done in absolute absence of oxygen.

Tasting Characteristics: Ruby red, intense rich and purple Aroma: Black berry, plum and cherry emphasize the fruity style completed by fine textures of sweet spices and floral notes of iris Flavour: A fresh and dynamic approach, developed on an elegant and balanced structure with fine tannins and tonic acidity that support a long finish intertwined with spicy tones

Producer: Amastuola

Website: http://www.amastuola.it/index-en.asp?ln=EN


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