Features
Name:
Mondo Nuovo Primitivo IGT 2019
Terrain:
tuffaceous terrain
Cellar
The artisanal Morella winery with 20 hectares of vineyards, most of which are old vines bred to the alberello system on the typical sandy red soil of Manduria, is one of Puglia's most interesting and award-winning wineries. It was founded in 2000 thanks to the collaboration between Gaetano Morella and Lisa Gilbee, an oenologist of Australian origin who came to Italy in 1992 and who, after a series of work experiences around the country, decided to settle in Apulia, fascinated by the Primitivo saplings that emerge from the red soils of Manduria. Great dedication to his majesty the Primitivo, flanked by other local grapes, including the 'Old Vines' and 'La Signora' vines, the estate's symbolic plots that are over 80 years old. In the vineyard, a biodynamic approach is followed, respectful of the land and the vine. In the cellar, fermentations are spontaneous in open vats, associated with delicate extraction techniques such as manual punching-down, and the use of any invasive practice of correction, stabilisation and filtration is excluded.
Description
"Mondo Nuovo" is made from pure Primitivo grapes from vines over 60 years old, named after the district of origin, a small plot of one and a half hectares. It is a wine of great character, reflecting the expression of the terroir as stated in the Latin inscription on the label: 'sic et simpliciter', i.e. 'so it is simply'. Produced in limited quantities, it is one of those reds that every wine enthusiast should have in their cellar.
Organoleptic characteristics:
It flows in the glass ruby red with purple hues. The nose reveals a complex symphony of aromas. Evident balsamic component combined with red fruits, raspberry, currant and blackberry, juniper berries, spicy touches of black pepper. On the palate the taste is soft, with great structure and a persistent finish.
Storage time:
2-7 years
Vinification
Alcoholic fermentation in stainless steel vats at a controlled temperature of 28°C.
Maturation in Allier oak barriques for a duration of 18 months.
This is followed by ageing in the bottle for 24 months.
Acknowledgements
2016 Vitae AIS 
