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Producer: San MarzanoGrape Varieties: Negroamaro 50%, Primitivo 50%Optimum Drinking: Within 10 yearsWine Style: Big rich robust redAlcohol by Volume: 14.5%Closure: CorkCountry: Italian
A big and fleshy wine with loads of chocolate and spice flavours, smooth and very long. Quite delicious.
An intense and complex wine showing fruity aromas of prunes and ripe red fruits combined with spicy notes of vanilla and liquorice. Opulent, full bodied and smooth on the palate with a deliciously long finish.
In 1962, 19 vine growers from San Marzano whose families had farmed the land for generations, combined their efforts to establish 'Cantine San Marzano'. Through the decades this cooperative has grown significantly, attracting over 1,200 vine growers. Using modern and technologically advanced vinification techniques they produce elegant wines that pay homage to the ancient Apulian wine traditions. The fusion of time honoured tradition, passion and contemporary techniques, enables this winery to produce wines with distinctive varietal and regional characteristics while reflecting the local terroir. In the Sommelier Wine Awards, San Marzano was awarded European Producer of the Year 2017.
This cuvée was created to celebrate the 50th anniversary of the winery in 2012 and is a stunning blend of three vintages. The first blend ever made was of the 2011, 2012 and 2013 vintages, subsequent blends are denoted by a + on the label. +1 indicates the blend is from the 2012, 2013, 2014 vintages.
The vineyard is located in Salento, Puglia, where the vines are grown at an altitude of approximately 100 metres above sea level. The temperatures are relatively high during the summer, which encourages the berries to ripen. The soil is predominantly clay with some rocks, which help drainage. The vines are old, gnarly bush vines which are over 50 years old and are planted at a density of 4500 vines per hectare. The Primitivo is grown in the highly reputed area of Manduria, locally regarded as the best in Puglia. The harvest takes place in September, when the grapes are slightly overripe.
The grapes were de-stemmed, crushed and underwent a cold maceration prior to fermentation. The fermentation took place with indigenous yeasts before being drawn off with a gentle press. A malolactic fermentation took place in stainless steel tanks which helped to soften the resulting wine, before it was aged for 12 months in fine French oak barrels.
This is a great accompaniment to hearty dishes such as rich meat stews; aubergine parmigiana; or roasted meats.
Negroamaro 50%, Primitivo 50%
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