Edizione Cinque Autoctoni

From five autochthonous grapes – hence the name. The vintage is undeclared on the label. The number on the label represents the number of years since the wines first release (1999). The reason for this, is that the blends five autochthonous (“cinque autoctoni”) grapes actually come from two different regions, Puglia and Abruzzo. Thus, labeling regulations require it to be a “non-vintage” wine. “We wanted to prove it was possible to achieve nobility by using only the incredible range of native grapes our country has to offer,” Valentino confides. Mission accomplished.


Wine exported to

USA

Most recent awards

  • 2014 | Luca Maroni99
Grape Varieties:

33% Montepulciano, 30% Primitivo, 25% Sangiovese, 7% Negroamaro, and 5% Malvasia Nera

Fermentation container:

Barrique

Length of alcoholic fermentation:

25 days

Type of yeast:

Selected yeast, locally harvested

Fermentation temperature:

27 °C (80.6 °F)

Length of maceration:

25 days

Malolactic fermentation:

Yes

Fining agent:

Bentonite

Aging containers:

Barrique

Container size:

225 liters

Container age:

70% new, 30% second use

Type of oak:

French and American

Bottling period:

May- June

Aging before bottling:

13 months

Aging in bottle:

2-3 months

Closure:

Natural Cork

Organic:

No

Vineyard location:

Colonnella and Ortona, Abruzzo and Sava and Manduria

Vineyard size:

0.5 - 1 hectares (1.2 - 2.47 acres)

Soil composition:

The soil is very diverse, some parts are medium-textured or limestone mix, others are ”red earth”, with a fine texture and a generally calcareous bedrock

Vine training:

Pergola (Tendone), Guyot and Alberello

Altitude:

50-250 meters (160-820 feet) above sea level

Vine density:

1,500-3,000 plant per hectare

Yield:

3-6 tons per hectare

Exposure:

Southeastern

Years planted:

40-100 years

Age of vines:

40-100 years

Time of harvest:

Late September to early November

Total yearly production (in bottles):

500,000 bottles

Tasting notes:

Very deep garnet red. Very intense andpersistent with notes of cherry and blackcurrant, herbs,cinnamon, cloves, cocoa, licorice and hints of mineral. Great structure, good balance between alcohol andfreshness, velvety tannins, very persistent with a longfinish, ready to drink, or can well be aged for long

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

Excellent with rich first courses, red meat, semi-aged and aged cheese.

Aging potential:

10-15 years and more

Alcohol:

14.50%

Winemaker:

Filippo Baccalaro