Gianfranco Fino Negroamaro JO 2017
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Delivery in 2 working days
Description
Details of wine
Gianfranco Fino's company was founded in 2004 after the purchase of a small vineyard in the Apulian town of Manduria. In this area there are vineyards over 50 years old which give the products strong character and are an expression of the personality of the area.
An example of these characteristics is the Jo Negroamaro 2017, a wine that leaves you breathless for its elegance and personality. The aromatic boquet tastes of hints of myrtle up to red fruit. The drink is soft with the presence of a well-defined tannin characteristic of Nefroamaro. The flavor recalls the proximity to the sea and makes it a wine for the whole meal, to be appreciated with excellent meatballs with sauce and lamb.
A wine that impersonates in an excellent way the style of Gianfranco Fino among the most multifaceted producers in Puglia.
SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO
Color
Rosso rubino luminoso.
Smell
Aroma di rosa canina, macchia mediterranea e ancora cacao dolce e tabacco.
Taste
Caldo, fresco e morbidissimo con un tannino di notevole finezza.
Pairings
Con carni brasate e formaggi stagionati.
Details
Features
| YEAR | 2017 |
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| TRAINING SYSTEM | Alberello. |
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| ALCOL | 14.50 |
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| FORMAT | 0,75 L Standard |
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| COLLECTED | Metà settembre. Lieve appassimento sulla pianta, raccolta a mano in cassette di plastica con attenta selezione dei grappoli, trasporto in camion con cassone isotermico. |
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Details
Informations
| CLASSIFICATION | IGT Salento |
|---|---|
| TEMPERATURE | 18-20 |
| LOCATION | Agro di Manduria in Provincia di Taranto loc. San Pietro in Bevagna. |
| GROUND | Terra rossa. |
| REFINEMENT | 12 mesi in legno il vino senza l'ausilio di chiarificanti e senza filtrazioni e senza precipitazioni tartariche viene imbottigliato. |
| WINEMAKING | Tavolo di cernita, diraspatura, pigiatura soffice degli acini, macerazione in Tino di acciaio inox da 70 Hl , contatto bucce mosto da tre a quattro settimane, controllo della temperatura del cappello di vinaccia (Max T. 23-25°C) due delestage al giorno, dopo la svinatura 24ore in acciaio per allontanare le fecce più grossolane e subito in barriques di rovere Francese 50% nuove 50% di un solo passaggio. Pressatura delle vinacce con pressa verticale idraulica con gabbia in acciaio inox. |
| DECANTING | 1 ora |
| RETURN HALF | 3800 Kg. |
| DRY EXTRACT | 35.0 g/l |
| ACIDITY | 6.5 g/l |
Details
Awards
| EXPERT | YEAR | MARK |
| Red shramp | 2008 |  |
| Wine Spectator | 2012 | 88 |
| Wine Spectator | 2015 | 89 |
| Wine Advocated | 2012 | 94 |
| James Suckling | 2008 | 2 |
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CELLAR
Name: Gianfranco Fino
Start-up year: 2004
Cultivated hectares: 11
Winemaker name: Gianfranco Fino
Address: Via Piave, 12 - Sava (TA)
Web Site: www.gianfrancofino.it
Gianfranco Until he studied at the wine school of Locorotondo. In 2004 he bought an old vineyard in Manduria area of approximately 1.2 hectares grown as small tree. The company philosophy is to preserve this ancient form of farming. Currently the estate is about 8.5 hectares of vineyards aged between 50 and 80, which produce about 12,000 bottles of Primitivo and Negroamaro.