The grapes to produce the Primitivo di Manduria “Zolla” Vigneti del Salento were gently pressed and cooled to 10ºC for a maceration period of 8-10 days with regular pumping over. Yeasts were added to start fermentation, which took place under temperature-controlled conditions of up to 20ºC. The wine was then transferred to second and third use oak barriques for six to eight months before bottling.
The vineyards are mostly situated in the communes of Manduria and Sava and are owned by growers with whom Filippo has been working with for many years. Vineyards are located at an altitude of 70-100m. Production is lower than its potential, which ensures the best quality grapes are selected. The red soils are calcareous clay and rich in iron, minerals and nutrients. 80% of the grapes come from old bush vines and the rest from trained vines that are at least 20 years old. Vineyards are trained with a spurred cordon-sapling system.