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The vineyard and the cellars

  • THE VINEYARD AND THE TIPICALITY’

     

    In the next years, firm’s priority remain always to produce “few but well”, maintaining a high quality standard sacrificing the quantity.

    The medium age of vineyards cultivated is 30-80 years and breeds are traditionally typical, very ancient and remounting at Magna Graecia’s Eve.

    Vineyards are cultivated even on hill than nearby the sea, to obtain an ample and elegant bouquet.

    Some vineyards are cultivated in different terroirs on hills with a southern frontage in a warm and dry climate, fresh winded from north front, on a black terroir, compact, limy, clave, full of minerals and natural micro- elements, with deep aquifers at 200 mts of depth.

     

    Other vineyards are based on a sea terroir with a southern frontage in a bland climate, warm and dry with red soil, oozy free, unlashed, deep but water free and with warm surface aquifers. In soil stratigraphy we can identify 7 different coats: vegetal coat, ooze, unlashed fine sand, hard and compact sand, little alluvial cobblestones, big and compact alluvial cobblestones, underground aquifer.

    Firm surface: 50 hectares

    Soil sort: oozy-free, unlashed, red colored, garnet and limy clave, strong with dark gray to light brown colored shadows.

    Altitude: 30-300 mt on sea level.

    Frontage: South

    Coltivate grapevines: Primitivo, Negroamaro, Fiano, Verdeca, Malvasia, Moscato

    Others rare and typical cultivated grapevines: Primitivo, Negroamaro, Fiano, Verdeca, Malvasia, Moscato

    Raising method: guyot e apulian tree.

    Winery total capacity: 10000 hl

    Number of produced bottles : 500.000

    Produced wines (Protected Geographical Indication): Salento IGT, Puglia IGT

    Main farming techniques used: partial grassing, green manure, hoeing, curving and land filling of vine shoots brashes , defoliation, green brash, grape’s selection, handy harvest in little cases , on plant wilting, natural pollination of plant flowers, using honey’s bees and local wild bugs.

     

    Between typical wines varieties, we growth Negroamaro, Primitivo, Fiano , resistant to atmospheric phenomenon, and aridity, excellent for wines production containing high natural anti-oxidants quantity, as resveratrol that aid and prevent cancer diseases.

     

    VINTAGE AND VINIFICATION

     

    We select grapes at origin on the plants, having a 45-65 quintals per hectare, harvesting them handy when they are completely mature and wholes, in little cases at ideal time of ripening , starting the end of August until half November. They are vinificated immediately in 30 minutes quite after the handy harvest in little cases, with a gentle pressing, leaving them to ferment on hulls without grape stalks at a monitored temperature.

     

    Vinification is based on traditional ancient techniques using modern and advanced technologies that guarantee performing results and high quality standards.

    Gentle pressing, fermentation on vinasses and natural decantation, confers fines organoleptic attributes. Alcoholic brewage happens through wild spontaneous natural ferments contained per self- sown re production on grape hulls.

     

    We miss the application of external products of our winery, cause we follow the way of a safe eco system, believing that mother nature is still perfect, thinking strongly in respect of her creation in all phases of transformation. Brewages can continue for 12-14 days long, night and day, so is necessary to check it continuously. Fullings during 24 hours, even in the night plunge properly the cap that have to be always wet and flavorful preserving a fine and elegant bouquet. After brewage the hulls are separated from stum with a light pressing, smooth and gentle and the ready stum is kept in term conditioned recipients where it decants naturally all winter long. Hulls and grape stalks are bestrewed on the fields to come back in biological cycle of the soil. During falling and winter period, we make 3 and more extravasations ,depending by exigencies, in smaller containers. This operation have to be done on time and daintily permit us to have a natural and perfect separation of clear wine and draffs also that undersized. When wine is perfectly cleared, is controlled to start the final ageing period depending of organoleptic features that can request since 1 to 5 years.

     

    Refinement comes in inox steel containers, in durmast tuns and in bottles, stored in underground caves in monitored conditions of fixed temperature, light and humidity levels.

    These procedures are long, soft, difficult and sensitive, but professionally operated produce an elegant , intense, persistent, complex wine that deliver a large bouquet of black sour cherries, red cherries, wild black fruits, black currants, berry, raspberries, jam, in harmony with delicate notes of spices, vanilla, cocoa and pepper.

    Wines are labeled with organic trademark.

     

    CELLARS

     

    The range of typical wines that we produce is large and qualified and includes wines as Vintage Riserva and Grand Riserva , Primitivo, Red Salento, Prymus, Negroamaro, Primitivo Gallo, Negroamaro Rosè, White Salento, White Fiano, Yellow Moscato, Sweet Yellow Moscato, Barriquè, Mater Christy, Sweet Passito (raisin wine), Mila bio Red, Mila bio white , Cuvèe, Dry Red Meal Wine 5-3lt, Fine Red Meal Wine 5-3lt, White Meal Wine 5-3lt, Rosé Meal Wine 5-3lt, Red Soft Meal Wine 5-3lt, Red Sweet Meal Wine 5-3lt, White Salento IGT, Primitivo’s Passito Wine.

  • © PERRINI Azienda Agricola Biologica - ORGANIC VINE & WINE - Masseria Carabella, 74011 Castellaneta (TA) Puglia Italy
    Office Phone +39 328 8148068 - email perrini@perrini.it - PI 02188650739