Lenos, Primitivo, IGT Puglia, red wine

  • Lenos, Primitivo, IGT Puglia, red wine
  • Lenos, Primitivo, IGT Puglia, red wine
  • Lenos, Primitivo, IGT Puglia, red wine
Lenos, Primitivo, IGT Puglia, red wine Lenos, Primitivo, IGT Puglia, red wine Lenos, Primitivo, IGT Puglia, red wine

Lenos is the ancient Greek name of the wooden press used to press grapes. The same name, we gave our youngest Primitivo wine, even now, is still used in the local dialect.

The colour is intense ruby red, the aroma is intense, complex of fine quality. It has a marked amount of hints of red fruit, such as plum, black cherry, and berries in general.


Gold Medal (92/100 points) at Gilbert & Gaillard International Challenge 2019, 2020, Silver Medal at Berliner Wein Trophy 2019, 2020, Gold Medal at Berliner Wein Trophy 2018, Gold Medal at Asia Wein Trophy 2018 and 2019, Gold Medal at AWC International Wine Competition 2018, Silver Medal at Frankfurt International Trophy 2018, 92/100 on Luca Maroni wine guide 2019/20, Tre Tralci on AIS 2018/19 wine guide, Silver Medal at Wine Masters Challenge 2020, Best Quality/Cost Prize at Berebene-Gambero Rosso 2020/21, 3 Leaves at Guida Bio wine guide 2021

Bouquet: Solid, intense with a hint of ripe red fruit, fairly spicy
Taste: Full-bodied, velvety, harmonic
Served at: 16°-18°C
Best with: Main courses, roast red meat, game, cheese, dry fruit.
Grapevine: Primitivo.
Provenance: Gioia del Colle, Bari, Apulia.
Soil: calcareous, clayey, rich in minerals and fossils.
Altitude: about 400 metres above sea level.
Growing method: on trellises with vine planting ranging from 4000 to 8000 per hectare, more than 15 years of age and an output of 1-2 Kg per vine plant.
Climate: mild winters, dry and fairly rainy springs, hot summers with high thermic excursions.
Grape-harvest: by hand, at the best phenolic ripening, in late August or first half of September.
Wine- making: after pressed and picked from the bunch the grapes are cooled at 5-8° C for 24 hours. It follows the fermentation with selected native yeasts. The low temperature (24-28°C) starts the slow fermentation for about 10-20 days. This method exalts the different characteristics of the grapevine. It follows the malolactic fermentation for the balance of the harmonic tasting.
Ripening period: in steel tanks at first for 12 months and in small oak barriques for 2 months, and than in bottles for few months.
Bottling: filtering the wine with no stabilization. Bottled in 75cl. dark green cone-shaped Borgogne bottles.


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