o my father, for the slaps I've taken and the lessons he taught me. To a passion I've inherited through reprimands, between stolen smiles and effort repaid by satisfaction. To him, I dedicate this wine, my first.
Bottle: 71 GL Glass Collection
Cap: 51 FOR (cork) Not subject to separate disposal
Capsule: C/90 ALU Aluminum Collection
The labels affixed to the front and back of bottles are not meant for separate disposal from the glass bottle.
For proper recycling, please follow the guidelines provided by your Municipality.
Characteristics and Curiosities
by Fabio Scarpitti, Italian Sommelier Champion
We are dealing with a truly elegant red wine, which combines fruity and flowery notes with spiciness and softness. One could say Michele Palamà invented a new way of drinking Apulian wine, the result of tradition and innovation. The innovation itself is to complete the whole fermentation and to trigger the malo-lactic process by transferring the must from steel vats to barriques made of American rover, slightly toasted and porous (this process only applies to the Negroamaro; the Primitivo’s vinification takes place in steel tanks). As regarded to the tradition, it can be met in the choice of using the Primitivo as it is, without transferring it inside wooden tanks, but most importantly it can be met in the choice of favoring solely autochthonous vines rather than international varieties. The fermentation is activated by selected yeasts that Michele works at cellar temperature (14°C/16°C) and that he nourishes with inorganic substances such as phosphate group (ADP, essential to activate Krebs cycle). Towards the end of the fermentation, the Negroamaro is poured into barriques after reaching 10% alcohol vol. Whilst during the fermentation the must is subjected to 2/3 pumping per day-in order to circulate the pomace; (the pumping process takes place in the open air, inside copper containers)-, once poured into wooden tanks, the pomace won’t be longer exist e thanks to a Co-Inoculant and temperature increase (22°C/25°C), the final phase of the fermentation and the
initial phase of the malo-lactic process will begin; meanwhile paying attention to the possible formation of undesired substances that cause unpleasant odors – such as biogenic amines.
After spending 60 days into barriques, the Negroamaro will be ready to be cut along the Primitivo (which will undergo the same process, but inside steel tanks), before getting bottled. Let’s take a closer look to the taste analysis of this wine: on the nose, the Primitivo brings up fruity hints such as blueberry, wild strawberry, and blackcurrant alongside vanilla, cinnamon and black pepper’s spiciness; balsamic and liquorish notes become more intense with the passing of minutes inside the glass. On the other hand, the Negroamaro brings up cocoa powder, violet’s flowers, red apple pulp, and most of all cherries’ hints. On the palate, it is soft, enveloping, almost sweet… in a few words: “a bootlicker” wine. Balanced, the freshness in acidity makes it non-cloying; its pleasant persistence recalls the aftertaste of small red/black fruits heated in a pan. As Michele says on the back label of this wine, his father’s slaps come in handy when creating great wines, with an excellent quality/price ratio.
Text by Fabio Scarpitti for Scarpitti Distribuzione snc ©
In September, go to the livestock fair in Cutrofiano to buy a sheep of Merino or Gentile di Puglia breed. Feed it on pasture, if necessary, organize a transhumance in Molise, trough the tratturi, and incorporate dry cereals, beetroot pulp, and olive branches to the sheep diet. The resulting milk will be incredible; at this point all you have to do is to curdle it and after 20 minutes, break the milk curd and transfer it into soaked-in-warm-whey canisters. Add some salt and leave it to mature for a couple of months, placing the cheese wheels over fennel branches. Then let the cheese age for one year, after which you will obtain an excellent Pecorino cheese, with a yellowish/brownish crust and a spicy taste. It’s the perfect match for this wine.
ext by Fabio Scarpitti for Scarpitti Distribuzione snc ©