Seba Frey PRIMITIVO MERLOTSALENTO I.G.P.

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P.O.A

Of an intense ruby red colour the smell presents a persistent wine the like bouquet, with an aroma of ripe fruits of the forest and spices. The flavour is dry with a slightly velvety bitter sharp and generous aftertaste.

Grape Variety: Primitivo and Merlot

Vineyards: Apulian saplin.
Grape picking time: End of September, beginning of October.
Mothod of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery.Vinification techonology: Classic verification in red. The must stay in maceration with the greap skins for 6 to 8days, in order to obtain a full bodied and fragrant wine.
The fermentation temperature is keep between 26-28 °C.
Refinement: In barrique wine casks for about 6 months.
Organoleptic characteristics: Of an intense ruby red colour the s mell presents a persistent wine the like bouquet,with an aroma of ripe fruits of the forest and spices. The flavour is dry with a slightly velvety bitter sharp andgenerous aftertaste.
Gastronomic accompaniment: It’s a wine that goes with main courses, roast, mixer grills, meats in sauce andseasoned cheeses.
Serving temperature: Serve at room temperature, uncorking the bottle at least 15 mins before serving it.
Alc. 14% by Vol.

Varietà di uve: Negroamaro 100%.
Affinamento: Circa 6 mesi in vasche d’acciaio che contribuiscono ad esaltare i profumi e gli aromi.Caratteristiche organolettiche: Colore: rosato tendente al cerasuolo con riflessi corallo.
Bouquet: Delicato tendente al fruttato. Sapore: Secco, armonico, su gradevole fondo amarognolo.Temperatura di servizio ideale: 12 °C. Abbinamenti gastronomici: Primi piatti in genere, piatti di pesce,pesce al forno e carni bianche. 12,5% Vol.

Grape Variety: Negroamaro 100%. Vineyards: Apulian sapling
Grape picking time: End of September, begginning of October.
Mothod of picking: Hand picking, with a careful selection of the grapes and immediate transportto the winery.
Vinification techonology: The Negroamaro grapes are softly squeezed and left in contact withmust for 6/7 hours, enough time to obtain the right shade of pink of the final product. During thefermentation, the temperature is kept around 18/20 degrees Celsius.
Refinement: 6 mounths in teel tanks, that contributes to the realese of the aromas and theperfume of the wine.
Organoleptic characteristics: Deep an brillant cheery colour, with a rich structures bouquet, fruityand refined. The taste is dry harmonius with a herbal base matched with a pleasurable bitteraftertaste.
Gastronomic accompaniment: Because of is sobriety this wine goes well with many foodcombinations, especially fish appetizers.
Serving temperature: It is served fresh, at a temperature
of 10-12 degrees Celsius.
The bottle needs to be opened on the spot. Alc. 12,5% by Vol.

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