The grapes to produce the Primitivo Puglia IGP “I Muri” Vigneti del Salento were destemmed and gently pressed, before being cooled to 10°C 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 20°C. The wine was then transferred to stainless steel tanks where malolactic fermentation was carried out.
The vineyards are mostly situated in the communes of Manduria and Sava, and are owned by growers with whom Filippo has been working for many years. The vineyards are located at an altitude of 70-100 metres above sea level. Production is lower than its potential, which ensures that only 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. Vines are trained with both Guyot and spurred cordon system.