WINES

The wines comes exclusively from our grapes, 100% organic. The 11 hectares of the vineyard are permanently covered with local wild flora.
Nero di Troia is the main variety, then Sangiovese, Montepulciano, Aglianico and Bombino; no international grapes are present. The vineyard density is 5000 plants per hectare and grape yelds range are from 50 to 90 quintals per hectare. If wines do not meet our quality standards we do not bottle; it happened five times in the past twenty years. Harvest is hand made, with manual selection of the bunches, fermentation in conical truncated vats of 10 quintals. Vinification is made through organic and vegan oenology practices. The aging of the wines take place in steel vator unroastedfrench oak, without the use of synthetic chemical or products of animal origin.

OUR VINEYARDS

Eleven hectares meticulously cared for every day.

OUR VINEYARDS

Eleven hectares meticulously cared for every day.

PRODUCTION

We harvest our grapes by hand to preserve our connection to the plants.

PRODUCTION

We harvest our grapes by hand to preserve our connection to the plants.

OUR WINES

organic, 100% made in Italy

MOTTA DEL LUPO
Cacc'e Mmitte di Lucera Doc 2019

Variety: 60% Nero di Troia, Montepulciano, Bombino
Density: 5000 vines per hectare
Vines training system: spurred cordon
Yield: 2 Kg per plant
Harvest: mid September Bombino, early October Montepulciano, late October Nero di Troia
Vinification: pressing and gentle destemming of whole grapes. Seven-day fermentation in steel with wine reassembly and delastage
Ageing: in steel
Bottling: after six months, filtered
Alcohol: 13% vol.

MOTTA DEL LUPO
Nero di Troia Igp Puglia 2020

Variety: Nero di Troia
Density: 5000 vines per hectare
Vines training system: spurred cordon
Yield: 2 Kg per plant
Harvest: late October
Vinification: pressing and gentle destemming
Ageing: in steel
Bottling: after six months, filtered
Alcohol: 13% vol.

MOTTA DEL LUPO
Nero di Troia Igp Puglia Rosè 2020

Variety: Nero di Troia
Density: 5000 vines per hectare
Vines training system: spurred cordon
Yield: 2 Kg per plant
Harvest: late October
Vinification: pressing and gentle destemming. Only the first pressing is added to the must. Fermentation for 20% in fourth passagge barrique, the rest in steel. It remains from the end of fermentation on its lees both in barrique and in steel. Only the wine in barrique makes malolactic fermentation
Ageing: in steel
Bottling: after six months, filtered
Alcohol: 12,5% vol.

AGRAMANTE
Cacc'e Mmitte di Lucera Doc 2019

Variety: Nero di Troia, Sangiovese, Montepulciano, Bombino
Density: 5000 vines per hectare
Vines training system: spurred cordon
Yield: 1,2 Kg per plant
Harvest: mid September Sangiovese, early October Montepulciano and Bombino, late October Nero di Troia
Vinification: pressing and gentle destemming of whole grapes. Spontaneous fermentation in truncated conical casks of French and Slavonian oak
Ageing: in steel
Bottling: after eighteen months, unfiltered
Alcohol: 13% vol.

FERRAÙ
Cacc'e Mmitte di Lucera Doc 2019

Variety: 60% Nero di Troia, Sangiovese, Montepulciano, Bombino
Density: 5000 vines per hectare
Vines training system: spurred cordon
Yield: 1 Kg per plant
Harvest: mid September Sangiovese, early October Montepulciano and Bombino, late October Nero di Troia
Vinification: pressing and gentle destemming with 50% whole grapes. Spontaneous fermentation in truncated conical casks of French and Slavonian oak. Malolactical fermentation in wood
Ageing: separately for 10 months. The Nero di Troia is aged in previously used, untoasted French oak barrique, the Sangiovese and Montepulciano in medium-toasted French oak tonneaux. Subsequent ageing together in steel tanks
Bottling: after 2 years, unfiltered
Alcohol: 13% vol.

IL GUERRO
Nero di Troia Igp Puglia 2019

Variety: Nero di Troia
Density: 5000 vines per hectare
Vines training system: spurred cordon
Yield: less than 1 Kg per plant
Harvest: late October
Vinification: pressing and gentle destemming. Spontaneous fermentation in truncated conical casks of French and Slavonian oak. Malolactic fermentation in  wood
Ageing: in second passagge untoasted French oak barriques
Bottling: after 2 years, unfiltered
Alcohol: 13% vol.

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