Full-bodied and well balanced, with a lively tannin and a pleasantly lingering finish of ripe red fruits.
Malvasia nera is one of the oldest indigenous grape varieties in Puglia and it is likely that it arrived in southern Italy starting from the Dalmatian coasts beyond the Adriatic Sea. The aromatic black grape variety, is distinguished by a high sugar concentration and the almost total absence of tannin in the skins, a characteristic that makes it unique and unexpected especially when sipped even slightly cool in the sunny Salento summers.
Mora Mora is presented in the glass with a beautiful intense ruby red color.
On the nose, it offers small red fruits such as blackberries and mulberries in full ripeness. Then there are hints of dried plums and sweet spices such as cinnamon and cloves that give an enveloping tertiary perception.
In the mouth, it is warm, juicy, fresh with a slightly hinted acidity. Final with a very light sweetish aftertaste given by the typical fruit of black malvasia.
The harvest is carried out in the second decade of September with a manual harvest of the grapes completed in the early hours of the morning, in the coolest hours of the day. After harvesting, the grapes are destemmed and the crushed grapes ferments in stainless steel at a controlled temperature of 22-24 ° C for 8-10 days. The must is subjected to various pumping over and delestage that offer a technological extraction of color and tannins. Subsequently the wine is drawn off in a soft press. After the first racking, again in stainless steel, the malolactic fermentation takes place. Finally, the wine finishes its maturation for 3 months in second and third passage French oak barriques and is already ready to be drunk very young.
|100% Malvasia Nera
|Units of Alcohol
The aromaticity of the Black Malvasia di Moramora combines with slow cooking ragù. The best embers of meat enhance the structure of the wine. Combined with cold cuts and cheeses it becomes a great company guest.