Sant’anastasia is a red wine produced by Beato Vini in Sava in Manduria in the north-western part of Salento from 100% primitivo grapes. The grapes are produced starting from plants grown with the classic Alberello Pugliese training system. The age of the plants is between 15 and 40 years and the vineyards are cultivated in organic content with a yield of about 30/40 quintals per hectare.
The harvest is carried out with a manual harvest in 20 kg wooden boxes starting from the first week of September. The grapes are de-stemmed and fermented in stainless steel silos at a controlled temperature of 27-28°. The skins remain in contact with the must for 12 days. Malolactic fermentation takes place in silos. When fermentation is complete, the wine ages for 15 months in French oak barrels, of which 1⁄2 new and 1⁄2 of seasoned oak of second and third passage. The wine is further refined in the bottle for 18 months before being placed on the market. Number of bottles produced 10,450.
Sant’anastasia presents itself in the glass with a beautiful dark garnet red color. The nose is extremely rich and complex. The scents are fired on the nose by 15% Vol. Of alcohol and on everything there is fruit in alcohol, cherries in particular. Then black spices, from pepper to cocoa to cloves and finally the nose becomes mentholated. In the mouth it is powerful with a very warm entrance, which immediately leaves room for a surprising acidity. The wood feels but does not exceed. The Tannins that together with the alcohol at first seem to scratch, then instead end on the final part of the palate with more softness and a thin length that fades into a well-persistent balsamic freshness. Extremely balanced wine, the result of an average vintage, which has all the sacred trappings of a great primitivo di Manduria, but which promises surprises for years to come. Surely with this acidity and alcohol content it could be able to reach 10/15 years which for a primitive is already a lot of stuff.
Pairing: Wine to be paired with very strong dishes, first and second courses of meat, but also with dishes rich in spices also of oriental origin.
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