Al palato il vino risulta di grande struttura e corposo.
Cordone Speronato ed in piccola parte ad Alberello.
0,75 L Standard
Primitivo raccolto in piccoli appezzamenti con diversi terreni: calcarei, tufacei e con terra rossa.
Sulle fecce fini In acciaio per 9 mesi, 4 mesi in bottiglia.
Pressatura soffice in tini aperti e fermentazione delle uve, in parte con grappolo intero, con rimontaggi leggeri. Le fermentazioni si sono completate tra i 7 ed i 10 giorni. Vinificazione in acciaio. Avvio fermentazione spontanea.
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Name: I Parieti Start-up year: 2019 Address: Puglia (Italy)
The farm "I Parieti" was founded in 2019 with the aim of continuing the agricultural activity on the land and on the family farm of Matteo Santoiemma in Gioia del Colle, in the Murge between Bari, Taranto and Matera.
I Parieti is the stone of Puglia. Carved by the wind, innervated with roots, full of water and light. A wind that, when it does not blow from the north, comes from two seas and gives refreshment, at night, after endless sunny days. "I Parieti" is a story of love towards one's own land: the Murgia, a continuation of the sub-Apennine ridge that crosses the Apulian peninsula.
Love is that, unconsciously cultivated at an early age and then resurfaced - and indulged - in the years of maturity, towards a territory, its expressions and its singularity. And then there is Matteo Santoiemma's decision, which starts from these loves, to reappropriate with conviction his own roots and the family's agricultural tradition in order to lead directly the land and the farm owned by his great-grandfather.
The farm to which the lands and the masseria refer is composed of 7 hectares of land with vineyards, olive groves and arable land with cereals and legumes and is governed both from a strictly agricultural and oenological point of view by Matteo himself, who is in charge of the direct management of the alberello and espalier vineyards of Primitivo, devoting himself to the exploration of the native territorial varietals such as Verdeca, Fiano and Minutolo with the aim of making the most authentic expression of these varietals in the different micro-areas, applying the principles of organic and biodynamic agriculture in the vineyard and respecting the grapes in the cellar. As a consequence, the choice of spontaneous fermentations and macerations in open vats is natural and consistent, in order to reduce the stress of the fruit to a minimum.
The farm and its agriculture is in conversion to organic.