Features
Name:
Cacc e Mmitte di Lucera DOP 2020 Organic Longo
Terrain:
Limestone with sandy loam texture
Cellar
Alberto Longo's passion for his land and for wine has deep roots. Ever since he was a child, his dream has been to continue the centuries-old Longo family winemaking tradition, seeking to increase its production potential and product quality. Cantina Alberto Longo is located in Lucera, in the north of Apulia, in an area of high environmental and historical value. The high quality of the wines and organic products of the Alberto Longo winery stems from skills matured and refined over generations and from the will and tenacity of those who have been able to enhance, through the fruits of their labour, the extraordinary characteristics of northern Daunia. They are committed to promoting local vines and, above all, have always been committed to defending the prestige and spreading knowledge of our most representative DOC: that of Cacc'e Mmitte di Lucera, established in 1976. In addition, the winery has for some time now implemented actions aimed at safeguarding the environment and the planet that hosts us, starting from the self-production of electricity, to the use in hospitality - in the winery and on the farm - of selected natural and zero-km organic products, to sustainable and organic environmental choices for our productions
Description
Producer Alberto Longo's Cacc'e Mmitte di Lucera comes from a blend of Uva di Troia (55%), Montepulciano (30%) and Bombino Bianco (15%). A typical wine of Lucera, of great qualitative interest, it is the most representative DOC: Cacc'e Mmitte di Lucera, established in 1976. The curious name derives from a dialect expression 'cacc'e mmitte' from the ancient winemaking procedure adopted by the farmers of Lucera, who used to take their grapes to the 'palmenti' (wine-presses) of rich landowners to process them as they did not have their own equipment. They would then rent the 'palmento' by putting in the grapes (mmitte) and, in order to save on rent, as soon as fermentation was over they would immediately remove the wine (cacce).
Organoleptic characteristics:
Ruby red colour with light violet highlights
Intense aromas, characteristic small red fruits, lively and crisp prfumes followed by spicy notes.
Medium-structured, enveloping taste, characterised by a subtle and elegant tannic texture.
Storage time:
2-6 years
Vinification
maceration and fermentation in stainless steel at a controlled temperature for about 20 days with periodic submersion of the cap, 2 pumpovers per day with separation of the grape seeds, repeated delestage, soft pressing.
After malolactic fermentation, ageing takes place in cement tanks for at least 6/8 months and then in the bottle for a period of no less than 6 months.
Acknowledgements
