Don Mosè DOC
Classification: DOC
Grape variety: 100% Negroamaro
Provenance: Supersano (Lecce), "Done Mosè" vineyard.
Altitude: 360 meters above sea level.
Climate: Mediterranean with hot, dry, windy summers and a good diurnal temperature variation.
Soil: Clay with lots of organic compost.
Training System: Goblet. The rows of the vineyards are alternated by legume crops, grasses and typical Mediterranean weeds. The land is manured with worm casting, locally produced by recycling green wastes.
Yield: 35ql/Ha
Age of vineyard: 20 years.
Harvesting: September, manual harvesting.
Vinification and Maturing: the grapes are handpicked very early in the morning end of September and collected in 20kg perforated baskets and carried to the cellar. The grapes are then destalked, punched down, and left to macerate on the skins for 3 days at controlled temperature. After a soft pressing the fermentation process continues for 15 days at a temperature of 20ºC.
Refinement: Grapes age on their fine lees for 2 months into a stainless steel tank. After the devatting process, aging goes on for 6 months in a tank and for 2 additional months in bottles at a temperature ranging between 10ª and 15ºC.
The wine is not filtered so it is likely to find sediments at the bottom of the bottle.
Alcohol: 13.7%
Total Acidity: 6.8 g/l
Sugar free extract: 24 g/l
Residual sugar content: 2.1 g/l
Production: 1,800 bottles.
Organoleptic characteristics: intense red ruby color, bouquet of cherry and vanilla. Full body, round taste with soft and balanced tannins.
Serve with: An excellent accompaniment to red meats, wild red mets and cheeses.
Grape variety: 100% Negroamaro
Provenance: Supersano (Lecce), "Done Mosè" vineyard.
Altitude: 360 meters above sea level.
Climate: Mediterranean with hot, dry, windy summers and a good diurnal temperature variation.
Soil: Clay with lots of organic compost.
Training System: Goblet. The rows of the vineyards are alternated by legume crops, grasses and typical Mediterranean weeds. The land is manured with worm casting, locally produced by recycling green wastes.
Yield: 35ql/Ha
Age of vineyard: 20 years.
Harvesting: September, manual harvesting.
Vinification and Maturing: the grapes are handpicked very early in the morning end of September and collected in 20kg perforated baskets and carried to the cellar. The grapes are then destalked, punched down, and left to macerate on the skins for 3 days at controlled temperature. After a soft pressing the fermentation process continues for 15 days at a temperature of 20ºC.
Refinement: Grapes age on their fine lees for 2 months into a stainless steel tank. After the devatting process, aging goes on for 6 months in a tank and for 2 additional months in bottles at a temperature ranging between 10ª and 15ºC.
The wine is not filtered so it is likely to find sediments at the bottom of the bottle.
Alcohol: 13.7%
Total Acidity: 6.8 g/l
Sugar free extract: 24 g/l
Residual sugar content: 2.1 g/l
Production: 1,800 bottles.
Organoleptic characteristics: intense red ruby color, bouquet of cherry and vanilla. Full body, round taste with soft and balanced tannins.
Serve with: An excellent accompaniment to red meats, wild red mets and cheeses.