Masseria Li Veli 2018 "Primonero" Negroamaro, Salento, Puglia, Italy

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Masseria Li Veli 2018 "Primonero" Negroamaro, Salento, Puglia, Italy

“Masseria Li Veli is a stunning property that  has been showing spectacular results in recent years.... It’s safe to  say that Masseria Li Veli is on a fast trajectory to be one of the top  estates in Southern Italy." - Monica Larner, Wine Advocate 

Winemaker: Riccardo Cotarella

Farming: Organic (Certified)

Varieties: The wine is a blend of predominately Negroamro and the remaining Primitivo.

Terroir: The grapes hail from a vineyard located in Cellino San Marco, Brindisi,  70 meters above sea level. The vines are 8 years old, grow upon clay  with limestone rock, and are trained using a low espalier system.

Vinification: The wine undergoes a 7-day maceration in stainless steel vats. Alcoholic  and malolactic fermentations occur in stainless steel. 

Ageing: The result is  then aged for 6 months in 225 L barrels, before an additional 3 months  of bottle aging.

Tasting Notes: Aromatically the wine has a combination of ripe black fruits as well as  red berries, and a flowery bouquet. On the palate, the sweetness of the  fruit is balanced by the acidity as well as a touch of oak-influenced  spiciness.

Masseria  Li Veli is an imposing building on the southern most slopes of the  Murge hills in the Salento peninsula, also known as the “heel of Italy”.  The project is the realization of the Falvo family (previous owners of  Avignonesi in Montepulciano, Tuscany) who have also strong ties to the  region. The pre-existing stone structure dating to the late 19th Century  has been transformed and enlarged, according to a well-planned and  functional design in keeping with the style and layout of the original  building. Today, the estate comprises 35 hectares of vineyards  with albarello training, planted with the traditional Apulian varieties:  Negroamaro, Primitivo and Malvasia Nera. The family's vision is to  establish a new quality benchmark in the region both through vineyard  management and vinification. Applying the knowledge and expertise gained  at Avignonesi, the effort is to realize the ultimate potential for the  local varieties with wines that have more primary fruit, freshness and  structural acidity while still maintaining the character this dry, hot  Mediterranean land provides.

70  acres of vineyards at 30 meters above sea level in the commune of  Cellino San Marco, halfway between Lecce and Brindisi. Maritime climate  is moderated by the two seas of the Strait of Otranto (Adriatic Sea) and  the Gulf of Taranto (Ionian Sea). Albarello Salentino (bush-vines)  planted to high densities following the ancient “settonce”  (high-density) planting system.Vineyards are mostly organized  like they used to be: within quadrilaterals enclosed along their entire  perimeters by olive trees, dry-stone low walls and pine trees. These  'pezzi' (plots) denote crus, similarly to the clos model, the French  enclosed vineyard. All the grapes are produced from organic certified  farming since 2005.

The entire winemaking process takes place into the large cellar built in a light coloured stone, carparo. Beyond the main entrance is the barrel cellar, protected by a large glass door and located on the ground level beneath groin vaults. An air-conditioning system set at 60° F guarantees an ideal temperature for wines maturation. The total capacity of the cellar is of approximately 10,000 hectoliters, divided between steel vats and 400 French oak barriques. All the work in the  cellar is made following the international standard control for an  Environmental Management System ISO 14001.