PUGLIA
The Alberto Longo estate was born of an idea of Alberto Longo, a consultant , who decided to unite his love for the land with his passion for wine to give life to a project that would be of value to his native land: Daunia.
The estate is situated in Lucera, Puglia, in the heart of an area with many environmental and historical merits. The area, inhabited since Palaeolithic times, was dominated between X and III centuries B.C. by the Daunis, people from the Aegean, bearers of a culture of which today we can still find traces in the many archaeological remains.
It is in this extremely significant anthropological and cultural context that the Alberto Longo estate has its roots. With 35 hectares of vineyards that are meticulously cultivated, its cellars are to be found in a farmhouse built in 1800, the “Fattoria Cavalli” (the farm of the horses). The farm has been carefully restructured so as to allow the most modern winemaking technologies to be utilized and thus its visitors can enjoy an environment that unites both aesthetic charms and precious antiquities. With its vocation to make the most of its territory, the Alberto Longo winery aims to offer the highest quality wines as a tangible sign of the determination, love and passion of its founder.
Uva di Troia “Le Cruste” IGT Deep ruby red color with violet highlights. Le Crust has intense and persistent bouquet of wild berries and spicy prune with balsamic notes. The palate is full-bodied with soft tannins.
VARIETALS: 100% Uva di Troia (aka Nero di Troia)
VINIFICATION: After a late October hand-picked harvest, alcoholic fermentation is carried out in temperature-controlled stainless steel tanks, allowing long contact of the must and with the skins. The malolactic fermentation follows into November. The wine is aged in French barriques and Tonneaux for 6 to 9 months, depending on the vintage, and finished in the bottle for 6 months.
FOOD PAIRING: Great with a wide range of meat and poultry, from grilled steaks to roast chicken.
PRODUCTION: 19,000 bottles
Negroamaro “Capoposto” IGT Deep ruby red color with purple highlights. Intense and persistent bouquet, rich in wild berry and spicy notes. The palate is full-bodied and well-rounded with soft tannins.
VARIETALS: 100% Negroamaro
VINIFICATION: After an early October hand-picked harvest, alcoholic fermentation is carried out in temperature-controlled stainless steel tanks, allowing long contact of the must with the skins. The malolactic fermentation follows into November. The wine is finished in stainless steel tanks for 6 months and in the bottle for 3 months.
FOOD PAIRING: Great with Duck, lamb and veal
PRODUCTION: 40,000 bottles
Cacc’e Mmitte di Lucera DOC Deep ruby red color with violet highlights. Intense and persistent bouquet, reminiscent of wild berries. The palate is full-bodied and and perfectly balanced with soft tannins.
VARIETALS: Uve di Troia, Montepulciano and Bambino Bianco
VINIFICATION: After a late October hand-picked harvest, alcoholic fermentation is carried out in temperature-controlled stainless steel tanks, allowing long contact of the must and with the skins. The malolactic fermentation follows into November. The wine is aged in stainless steel tanks for 3 months and finished in the bottle.
FOOD PAIRING: Excellent with lamb and veal!
PRODUCTION: 48,000 bottles
Primitivo Salento IGT Deep ruby red color with purple highlights. Intense and persistent bouquet, reminiscent of wild berries. The palate is medium-bodied and fruit forward.
VARIETALS: 100% Primitivo
VINIFICATION: After a late October hand-picked harvest, alcoholic fermentation is carried out in temperature-controlled stainless steel tanks, allowing long contact of the must and with the skins. The malolactic fermentation follows into November. The wine is aged in stainless steel tanks for 3 months and finished in the bottle.
FOOD PAIRING: Excellent with lamb and veal!
PRODUCTION: 20,000 bottles
Cabernet Franc/Merlot “Calcara Vecchia” IGTDeep ruby red color with purple highlights. Intense and persistent bouquet, rich in wild berry and light spice. The palate is medium-bodied and well-rounded with soft tannins and a long finish.
VARIETALS: 50% Cabernet Franc/50% Merlot
VINIFICATION: After a hand-picked harvest (merlot in late September and Cabernet Franc in early October), the grapes are fermented separately in temperature-controlled stainless steel tanks allowing long contact of the must with the skins. The malolactic fermentation follows into November. The wine is finished in stainless steel tanks for at least 6 months and in the bottle for 3 months.
FOOD PAIRING: Excellent with grilled meats, especially a good steak!
PRODUCTION: 28,000 bottles
Negroamaro Rosé “Donnadele” IGT Pink onion skin color. Intense and persistent bouquet, with rich fruity and floral notes. Fresh, delicate taste with excellent structure.
VARIETALS: 100% Negroamaro
VINIFICATION: After an early October hand-picked harvest, the grapes are gently de-stemmed and pressed. Fermentation is carried out in temperature-controlled stainless steel tanks, after a short contact with the must and skins. The wine is kept on the fine lees for three months.
FOOD PAIRING: Excellent with lighter fish dishes cooked in oil/butter and lemon!
PRODUCTION: 6,500 bottles
Falanghina “Le Fossette” IGTIntense straw-colored with green highlights. The bouquet is persistent, rich
With fruity and floral notes, together with light balsamic hints. The palate is perfectly balanced and fruit-driven.
VARIETALS: 100% Falanghina
VINIFICATION: After an early October hand-picked harvest, the grapes are gently de-stemmed and pressed. Fermentation is carried out in temperature-controlled stainless steel tanks and the wine is kept on the fine lees for three months.
FOOD PAIRING: It is expressed well with a wide variety of cheeses, seafood and pasta primavera.
PRODUCTION: 6,500 bottles
