Stilio Primitivo di Manduria DOC 2022 (2022) - Mottura Vini del Salento

Winemaking methods used for Stilio Primitivo di Manduria DOC 2022

Hand harvesting

Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.

Temperature-controlled fermentation in stainless steel

Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.

Appassimento on the vine

Appassimento on the vine is a traditional and natural viticultural technique that consists of leaving the ripe bunches of grapes on the vine beyond the normal harvest period, encouraging a gradual dehydration of the berry directly on the plant. This process brings about a natural concentration of sugars, aromas and phenolic compounds, giving rise to richer, more structured and more intense wines, sometimes even sweet ones. It is used for the production of full-bodied red wines, natural passito wines and, in some cases, dessert whites.

Maceration on the skins for 10-12 days at controlled temperature

Maceration of the skins for 10-12 days at controlled temperature is a winemaking technique used to extract colour, tannins and aromas from the berries, ensuring a perfect balance between structure and aromatic finesse. During this process, the must remains in contact with the skins in stainless steel or concrete tanks, at a temperature of between 22 and 28°C for red wines, and between 14 and 18°C for macerated white wines (orange wine). This type of maceration is particularly suited to structured, elegant, long-lived red wines, as well as to complex white wines seeking to express greater body, minerality and aromatic intensity, while keeping freshness and harmony.

Medium maceration (8–12 days)

Medium maceration, lasting between 8 and 12 days, is one of the most widespread practices in red winemaking, especially for obtaining balanced, expressive and pleasantly structured wines, without pushing too hard on tannin extraction. During this stage the grape skins stay in contact with the must, allowing the release of colour, aromas, tannins and phenolic compounds. A period of 8–12 days is a middle way between young reds from short maceration and great wines for long ageing with extended macerations.

Ageing methods used for Stilio Primitivo di Manduria DOC 2022

In barrique (1–6 months)

Ageing in barrique for 1 to 6 months is a measured and gentle intervention, designed to lend volume, micro-oxygenation and slight developed notes, while at the same time preserving the varietal identity of the wine. It is a choice often reserved for young or fruity wines that benefit from a very brief stay in wood, useful for smoothing off rough edges, better integrating the body and developing a more elegant aromatic profile, without any dominance of toasty or vanilla notes.

In bottle (1–6 months)

Ageing in bottle for 1 to 6 months is a final but fundamental stage in the development of a wine. During this period, the wine – already stabilised and bottled – continues to mature away from oxygen, developing greater harmony between its components. It is a very widespread practice for wines that have completed their ageing in stainless steel or wood and that need a minimum settling time to reach the right balance before going on sale.