Visellio, red wine Igt Salento

Visellio, red wine Igt Salento, Primitivo 100%, expression of a modern and innovative oenology that finds in the history its solid and sound roots.

Summary

Technical sheets

Image related to: Visellio, red wine Igt Salentobottiglia di visellio Classification: red – IGT Salento

Alcohol level: 14,00% by vol.

Analysis: pH 3,70– total acidity 5,20 g/l

Grape variety: Primitivo 100%

Production vintage: 30.000 bottles

Vineyards location: Brindisi

Soil characteristics: stoney, medium consistency

Altitude: 100m above sea level

Year of implant: 1992

Training system: Cordon trained, spur pruned

Vines per hectare: 4.000

Yields per hectare: 6 tons

Harvest: first decade of September

Fermentation: in steel tanks

Maceration: 18 days at controlled temperature

Malolactic fermentation: totally carried out

Ageing: 8 months in barrique

Bottle ageing: 12 months

Vintages: 2000, 2001, 2002, 2003, 2004, 2005, 2006

Serving temperature: 18°C

Glass: balloon for important red wines.

Tasting notes

Image related to: Visellio, red wine Igt Salentoetichetta del vino visellio tenute rubino

Tasting notes

Colour: impenetrable and brilliant ruby
Bouquet: A range of insuperable fine aromas and sensations. Notes of plums in brandy, blackcurrant and blueberry jam, 'visciole', cloves and nutmeg leave the way to hints of star anise, violets and liquorice.
Taste: powerful and fascinating at the same time, seductive for its personality and vitality, fresh yet remarkably fruity, finds its equilibrium in mature and round tannins and in its balanced acidity.
Characteristics: a real outsider, a warm and complex wine expression of its territory, powerful, full and ethereal, outstanding expression of a modern and innovative oenology that finds in the history its solid and sound roots.
Food matches: try with rich dishes like the 'involtini di melanzane ripieni di tonno al sugo' (stuffed aubergine rolls with tuna), the timballo di lasagne al forno (baked pasta), the cinghiale in agrodolce (wild boar in sweet and sour sauce), the stufato di lepre (hare stew), capriolo in umido, filetto di manzo al tartufo nero,tasca di maiale ripiena di funghi. Seasoned and tasty cheeses.