Lupo Meraviglia The peculiarity of this wine, obtained from a blend of Negroamaro and Malvasia Nera, relies in its vinification method which involves the use of millstones during the fermentation process. These ancestral elements had been used in Apulia since the first wine-making experiences, and various archaeological findings attested their presence in the Salento area. They were made of stone and their characteristic shape (low, wide and completely open) allowed a better contact between the must and the skins with respect to the traditional wi-nemaking methods, improving the dissolution of oxygen during the fermentation process. Nowadays, the grapes are vinified inside the “modern” stainless steel millstones, whose shape and characteristics mirror the original ones. The wine obtained, with no oak refining, has a great structure, concentration and a very high persistence; the complete extraction of all the skins parts and the greater dissolution of oxygen during the fermentation process result in more mature tannins, which become less aggressive and more long-lasting.
Due di Due Puglia IGT Rosso
  • GRAPES: Negroamaro, Malvasia
  • CLIMATE: The climate is warm and temperate, with abundant rainfall throughout the year. In summer, the African winds cause a rapid and marked rise in temperatures with significant temperature fluctuations.
  • HARVEST: First week of September
  • STORAGE TIME: 7-8 years
  • BOTTLE SIZE: 750 ml
  • SERVING. TEMP.: 18-20 °C
  • Deep red with garnet hues on the rim
  • The nose reveals aromas of red fruit and jam that blend with sweet and spicy notes
  • Great structure and concentration are perfectly integrated with soft and round tannins. The finish is pleasantly long and velvety
  • Pairs perfectly with first courses, red and grilled meats

The vinification method involves the use of Palmenti during the Fermentation phase. These ancestral fermentation vessels were used in Puglia since the early days of winemaking, as testified by various archaeological finds in the Salento area. The artifacts were made of stone and, thanks to their characteristic shape (low, wide and completely open), allowed optimum contact with the grape skins; in comparison with more traditional vessels, the larger must contact surface led to increased concentration of dissolved oxygen during this crucial phase of winemaking.
To produce this wine, we vinified the grapes in modern Palmenti, built according to the shape and the features of the original models. The complete extraction of the skin compound and the greater concentration of dissolved oxygen in the wine make the tannins softer and longer lasting. The wine thus obtained is aged for 3 to 6 months; the malolactic fermentation is fully completed.