The Production
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The Farm Colle Petrito is concentrated for several years, for the white grapes, on the deve-lopment of vines of this area as: Malvasia, Trebbiano, Fiano, Moscato di Trani but it also appreciates inte-rnational grape varieties such as Chardonnay and Pinot Bianco. Per quanto concerne le uve rosse, grande attenzione è prestata per la vinificazione del: Nero di Troia, Aglianico, Montepulciano, Primitivo ed anche a vinificazioni in rosso di Merlot e Cabernet Sauvignon a completamento della gamma.
Le uve della produzione Colle Petrito, vengono per lo più raccolte a macchina per le varietà Troia, Merlot e Cabernet Sauvignon e per il resto delle produzioni sono raccolte a mano rigorosamente in cassette di legno da massimo 25 kg, per salvaguardare maggiore la qualità del prodotto.
La fase della raccolta e quindi il periodo di vendemmia dura grossomodo tre mesi. Le prime uve raccolte nei territori di Minervino, sono lo Chardonnay che mediamente è conferito in cantina da metà agosto in poi, a seguire viene vinificato il Primitivo, il Pinot bianco, e per concludere la vendemmia al mese di ottobre si vinifica uva di Troia e Aglianico.
Regarding the red grapes, great attention is paid to the wine production of :
Nero di Troia, Aglianico, Montepulciano, Primitivo, Merlot and Cabernet Sauvi-gnon.
The grapes of Colle Petrito are mostly harvested with
agricultural machines, as Troia, Merlot and Cabernet Sauvignon and the rest of the productions are hand - harvested and handpicked in crates to maintain higher the
product quality .
The harvesting period lasts about three months. The first harvested grapes in the area of Minervino Murge are Chardonnay which is vilified toward the middle of the month of August, to follow are vilified Primitivo, Pinot Bianco and finally toward the month of October are vilified Troia and Aglianico.
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WHITE GRAPES VINIFICATION
The process of soaking occurs, for all white grapes, with a cold procedure, or with the immediate separation of skin from the must for Trebbiano and Malvasia, while longer macerations occur for Moscato, Chardonnay and Pinot Bianco. All white musts are clarified with a flotation process which separates the solid part
from the crystal liquid part of the must and this part is fermenting, using selected yeasts. The alcoholic fermentation occurs lower than 15 degrees for obtaining an intense and characteristic aroma. All white wines of “Colle Petrito” at the end of fermenting method are clarified and filtered. The refining is performed only in steel for maximum four months. For Moscato di Trani, on the contrary, is aged in wooden French casks.
RED GRAPES VINIFICATION
All red grapes macerate at low temperatures, following the traditions of our territory, and we talk about temperatures ranging from 20 to 22 degrees. Much attention is given to the aromas and colors that with the temperature are quite valuable. The process of soaking occurs with the separation of the stalk from the
grape. The maceration lasts, according to the variety, from a minimum of five days to a maximum of fifteen days for Nero di Troia and Aglianico. At the end of fermenting method the wines are kept in contact with the lees until the beginning of a new fermentation, required to give a good organic stability. The refining occurs in wooden cask for Aglianico and Nero di Troia and it lasts from eight to twelve months. Our philosophy is to produce wines that are expressions of our territory and wines that have their own recognizable for their quality and their pleasantness.
