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Terra Jovia wines
GIOIA DEL COLLE DOC PRIMITIVO BARRIQUES
Grapes: Primitivo DOC Breeding: guyot, 4500 plants for hectare Total area: 6 hectares Production by hectare: 8000 kg Harvest: manually in cases from 15 kg in September Grapes grinding: immediate Fermentation: in concrete tank at 22° C Maceration: 40 hours Mixing: every 3 hours for 10 minute Pressing:soft at 0.6 atm Aging:15 months in concrete tank Before bottling: 10 days at -4° C Filtration: microfiltration Sharpening: 4 months in barrels of 225 liters Sharpening: 3 months bottle Stopper: monopiece of natural cork 44/26 milimeter Bottle: bordolese from 750 gr Alcohol: min. 13.5°% vol Total acidity: 5,00 mg/l Residual sugars: dry wine Colour: red with orange-colored glares Aroma: light and characteristic with prevalence of mature fruits, vanilla and tobacco Taste: pleasant, full, balanced, becoming velvety with ageing Serving temperature: 18°-20° C in wide glasses Confection: equal 75 cl Number of bottle produced: 3000
GIOIA DEL COLLE DOC PRIMITIVO
Grapes: Primitivo DOC Breeding: guyot, 4500 plants for hectare Total area: 6 hectares Production by hectare: 5000 kg Harvest: manually in cases from 15 kg in September Grapes grinding: immediate Fermentation: in concrete tank at 22° C Maceration: 40 hours Mixing: every 3 hours for 10 minute Pressing:soft at 0.6 atm Aging:15 months in concrete tank Before bottling: 12 days at -5° C Filtration: microfiltration Sharpening: 3 months bottle Stopper: monopiece of natural cork 44/26 milimeter Bottle: bordolese from 750 gr Alcohol: min. 14°% vol Total acidity: 5,50 mg/l Residual sugars: dry wine Colour: red/black with orange-colored glares Aroma: strong and characteristic with prevalence of mature fruits Taste: pleasant, full, balanced, becoming velvety with ageing with right tannin Serving temperature: 18°-20° C in wide glasses Confection: equal 75 cl Number of bottle produced: 40000
GIOIA DEL COLLE DOC PRIMITIVO RISERVA
Grapes: Primitivo DOC Breeding: guyot, 4500 plants for hectare Total area: 6 hectares Production by hectare: 5000 kg Harvest: manually in cases from 15 kg in September Grapes grinding: immediate Fermentation: in concrete tank at 22° C Maceration: 40 hours Mixing: every 3 hours for 10 minute Pressing:soft at 0.6 atm Aging:24 months in concrete tank Before bottling: 12 days at -5° C Filtration: microfiltration Sharpening: 6 months bottle Stopper: monopiece of natural cork 44/26 milimeter Bottle: bordolese from 750 gr Alcohol: 15,5°% vol Total acidity: 5,00 mg/l Residual sugars: dry wine Colour: red/black with orange-colored glares Aroma: strong and characteristic with prevalence of mature fruits, vanilla and tobacco Taste: pleasant, full, balanced, becoming velvety with ageing with right tannin Serving temperature: 18°-20° C in wide glasses Confection: equal 75 cl Number of bottle produced: 3500
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