Fontella Sangiovese di Puglia IGT

Made from semi-dried moscato reale grapes grown in the volcanic soils of the Moscato di Trani DOC area. The wine is aged for a few months in Allier barriques; this imparts a spicy note that blends well with the classic Muscat hallmarks, creating the warm, rich bouquet of honey and candied fruit. When served chilled, it complements dry pastries and delicate desserts, but also foie-gras and piquant cheeses. (6 x 50 cl)

This red is dominated by Negroamaro 90% with a little Primitivo 10%. Displaying a rich red colour it has a pleasant and vinous fragrance. Fullbodied style it has a nice flavour with a bitterish back taste. (12 x 75 cl)

100% Malvasia it is light straw yellow colour showing a delicate fragrance and dry taste. (12 x 75 cl)

Warm, deep-coloured wine with herbal and nutty character. (12 x 75 cl)

Warm, deep-coloured wine with herbal and nutty character. (12 x 75 cl)

Fontella Orvieto Secco Classico from Italy, Umbria, Orvieto by Fontella Fruity Dry Whites (12 x 75 cl)

Fontella Frascati Secco Superiore from Italy, Lazio, Frascati by Fontella (12 x 75 cl)

Fontella Frascati Secco Superiore from Italy, Lazio, Frascati by Fontella Fruity Dry Whites (12 x 75 cl)

Testing notes: very deep violet colour; intense bouquet of blackberry and raspberry with spicy hints of toasted almonds; full, warm and smooth on the palate with a taste of dried plums, chocolate and jam Area: Andria Vine: 100% Primitivo. Area of Production: 60% Primitivo di Manduria D.O.C. and 40% Primitivo di Gioia del Colle D.O.C. area. The Primitivo is cultivated in Apulia in two areas with quite different terroir that give to the wine different characteristics. At the south end of the region, in the sunny and flat Salento peninsula on the Ionian See the variety shows the maximum character and body in the areas of Sava and Manduria. On the Murgia hills in the area of Gioia del Colle in central Apulia, the altitude and the cooler climate give the Primitivo more elegance and finesse. Soil Structure: calcareous-argillaceous soil with an altitude of 40-50 mt and stony hills at 300-350 mt. . Trainig System: bush-trained. Harvest period: first week of September and last week of September . Vinification: after pressing, the maceration takes place in stainless steel vats for 10-15 days at the controlled temperature of 28ºC. Wine Aging: after a new months in vitrified concrete vats, the wine is aged in a French oak barriques for 6-8 months. Finally it matures for 12 months in the bottle. Analytical data: alcohol 14%; total acidy 6.00 g/l; pH 3.45; residual sugar 2.5 g/l; total S02 80 mg/l. (6 x 75 cl)