Negroamaro
Our most important grape. Grown with sparred cordon technique with two productive gems per brunch. Production is 70 hl/ha. The grape is separated during the veraison and harvested in plastic basket between the second half of September and the first week of October, when the bitterness and sweetness of the grape reaches the perfect balance. The maceration lasts 10 days on avarage and the aging is nine months in steell tank and four months in the bottle.
Primitivo
The primitivo is grown, with sparred cordon. The grapes are separated during the veraison and harvested during the first ten days of September. After ten days of maceration, is aged in steel tanks and bottled after one year. Masciullo’s Primitivo is a fresh wine with a moderated alcohol content.
Naturae
Pure Negramaro obtained from spontaneous fermentation without added sulphites. Harvested during the second half of September using plastic baskets and macerated during eight days.
Negramaro Rosè
Grapes are harvested the first days of September, cooled down and left macerating during one night in a press. The wine rests in steel tanks up untill the beginning of the summer and then bottled.
Susumaniello
Ancient local grape now grown with sparred cordon. Grapes are separated during the veraison and harvested at the beginning of September in order to obtain a wine in its peak of freshness and vitality. Maceration lasts about nine days, this wine is aged during one year.
Chardonnay
Our chardonnay wineyard descends from an ancient clone that produces small and sparse grapes. Plants are grown on a calcareous yard with Guyot method. Production is 64 hl/ha. These grapes are harvested in plastic baskets during the very first days of August and it’s ready to be tasted at its best after two or three years of ageing. Graspes are cooled before destemming and are macerated during some hours before start ageing in steel tanks.
Verdeca
Centenarial grape grown, alberello-trained, with a reduced production of 30 hl/ha. Grapes are harvested during the firsts ten days of October and cooled before destemming. After a quick maceration of a couple of hours are stored for ageing in steel tanks on fine lees. The wine can be served during late spring.
