Pier delle Vigne Murgia IGT 2006
Vintages:
Wine Description
The namesake of this wine, Pier delle Vigne, was the right-hand man of Frederick II of Swabia and the one who is credited with introducing the first red wine grapes to Apulia. “His” wine is painstakingly produced from Montepulciano and Aglianico grapes grown in the winery’s finest vineyards in the Murge hills. This blend successfully marries the structure and aging potential of Aglianico with the softness and fruitiness of Montepulciano. The final wine is powerful yet elegant, and has become one of Apulia’s most sought-after treasures.
Tasting Notes
Opaque ruby in color, with generous aromas of wild red berries, vanilla, black pepper, tobacco leaf, cinnamon and bittersweet chocolate. On the palate, the wine shows expressive notes of ripe berries and blackberries and boasts a velvety, elegant texture—this hearty red achieves perfect equilibrium between fruit and oak.
Food Pairing
Even more sumptuous when paired with roasts or marinades, aged cheeses, or serve it all by itself as a “vino di meditazione.”
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Vineyard & Production Info
- Vineyard name: The Gravina and Santa Sofia vineyards
- Vineyard size: 50 acres
- Soil composition: Volcanic
- Training method: Bush and VSP
- Elevation: 1,650 feet
- Vines/acre: 1,800
- Yield/acre: 2.4 tons
- Exposure: Southern/Northern
- Year vineyard planted: 1975
- Harvest time: October-November
- First vintage of this wine: 1991
- Bottles produced of this wine: 15,000
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Winemaking & Aging
- Varietal composition: 60% Aglianico and 40% Montepulciano
- Fermentation container: Barriques
- Length of alcoholic fermentation: 15 days
- Fermentation temperature: 82 °F
- Maceration technique: Delestage
- Length of maceration: 15 days
- Malolactic fermentation: Yes
- Type of aging container: Barriques and stainless steel tanks
- Size of aging container: 225 L and 100 HL
- Age of aging container: Second passage
- Type of oak: French oak: Allier
- Length of aging before bottling: 24 months
- Length of bottle aging: 12-18 months
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Analytical Data
- Alcohol: 14 %
- pH level: 3.5
- Residual sugar: 2.5 g/L
- Acidity: 6 g/L
- Dry extract: 30.1 g/L