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Albea Raro Negroamaro/Primitivo Salento IGT 2002

Winemaker's Notes:

RED NEGROAMARO AND PRIMITIVO Grapes and vineyards: negroamaro has been planted since the 6th century B.C. in Apulia. Its garnet ruby red colour and its note of bitterness (negroamaro means deep and bitter) make it suitable for blending with Primitivo. Vinification: after its maturation, the grape is hand-harvested, destemmed and pressed as soon as possible. Once the fermentation started at controlled temperature (22/25 C), the must undergoes regular pumping over and 3 delestage. After alcoholic fermentation, the must macerates on the skins for 16 days. Wine: obtained from two among the most typical autochthonous grapes of the Apulian wine production, RARO reveals all its potential in such habitual combinations like roast and grilled meat, stews and salmi game. However, it offers also an excellent match with spicy salami, as well as grilled pork and wild boar ham. RARO should be served at a temperature between 16 and 18 C. Vintage: 2002 Grape varieties:Negroamaro 60%, Primitivo 40% Production zone:vineyards in the Brindisi Vineyard altitude:300 m Soil type:predominantly clay and limestone, very pebbly text. Training system:bush and espalier Plant density:2500 per hectare Production per hectare:6000 kg Wine yield:70% Harvest:irst ten days of September for Primitivo, second ten days for Negroamaro Fermentation:n stainless steel at 20-22 °C for 16 days Malolactic fermentation:complete Vinification:maceration on the skins for 16 days, with regular pipeage and a 10% draw-off. in Nevers barriques for 10 months, followed by 5 Ageing:months in the bottle

Region: Italy » Puglia » Salento

Vintages

  • 2002

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Winery: Albea
Color: Red
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RED NEGROAMARO AND PRIMITIVO Grapes and vineyards: negroamaro has been planted since the 6th century B.C. in Apulia. Its garnet ruby red colour and its note of bitterness (negroamaro means deep and bitter) make it suitable for blending with Primitivo. Vinification: after its maturation, the grape is hand-harvested, destemmed and pressed as soon as possible. Once the fermentation started at controlled temperature (22/25 C), the must undergoes regular pumping over and 3 delestage. After alcoholic fermentation, the must macerates on the skins for 16 days. Wine: obtained from two among the most typical autochthonous grapes of the Apulian wine production, RARO reveals all its potential in such habitual combinations like roast and grilled meat, stews and salmi game. However, it offers also an excellent match with spicy salami, as well as grilled pork and wild boar ham. RARO should be served at a temperature between 16 and 18 C. Vintage: 2002 Grape varieties:Negroamaro 60%, Primitivo 40% Production zone:vineyards in the Brindisi Vineyard altitude:300 m Soil type:predominantly clay and limestone, very pebbly text. Training system:bush and espalier Plant density:2500 per hectare Production per hectare:6000 kg Wine yield:70% Harvest:irst ten days of September for Primitivo, second ten days for Negroamaro Fermentation:n stainless steel at 20-22 °C for 16 days Malolactic fermentation:complete Vinification:maceration on the skins for 16 days, with regular pipeage and a 10% draw-off. in Nevers barriques for 10 months, followed by 5 Ageing:months in the bottle

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