Altemura is the iconic wine of Masseria Altemura produced with a circulation of only 25,000 bottles and takes its name from the homonymous structure of the sixteenth century. Its name speaks of that search for proportion, which is typical of Apulian art, between horizontal lines and vertical lines, between the volume of the Masseria’s walls and the impetus of the Aragonese Tower. Sophisticated interpretation of the Primitivo di Manduria, Altemura comes from a 5-hectare vineyard, immersed in the estate and characterized by a soil rich in white limestone rocks. Complexity and finesse are the characteristic features of this great cru, which captures the Primitivo in its purest forms, sculpted by a clear light, and composes them into a body of rare balance, capable of evolving over time.
The grapes used to produce this CRU come from vines located on land characterized by 70% of calcareous rocks mixed with 30% of thin red clays. The vineyard has a planting density of about 5000 plants per hectare, and the vines that have a yield of around 50 quintals per hectare are guyot trained, with a particular tailor-made pruning system, which aims to guarantee the natural lymphatic flow of the plant, through a reduction in the size of the cuts. The management in green is very important, which is carried out strictly by hand with meticulous care. The peeling is performed on the east side, the so-called “morning side”, an operation that allows to thicken the skin of the berries, favor a gradual ripening from light rather than heat and avoid over-ripening. In order to ensure high quality levels, during veraison, we proceed with the elimination of racemes, clusters from ready-made shoots called “female”; then a rigorous thinning is carried out, which significantly reduces the yields per hectare. Finally, on the lands of Altemura, a total elimination of weeding was possible, thanks to a skilful processing of the sub-row.
The harvest normally takes place within the first 2 weeks of September when the best Primitivo bunches are manually selected, harvested at the right level of over-ripening on the plant. The grapes, subject to further selection on the sorting table, were then gently pressed and de-stemmed. The fermentation lasted about 7 days at a temperature of 25-28 ° C; This was followed by a maceration on the skins for about 2 weeks. Once the vinification was completed, the wine matured for 14 months in 350-liter French oak tonneaux, followed by a further 6-month aging in bottle.
Altemura shows itself in the glass with an intense ruby red color with orange reflections. The perfume opens on intense aromas of plum, small black fruits such as blueberry, followed by balsamic notes, light herbaceous hints and a hint of white pepper. The taste on the palate is soft and balanced, with lively and well integrated tannins. Of excellent persistence, it closes with light notes of cocoa.
Pairing: It goes perfectly with savory and spicy dishes, succulent red meats and well-aged cheeses. Thanks to its taste-olfactory complexity it is also an excellent meditation wine.
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