Doppio Passo DOPPIO PASSO is a tribute to Carlo and Maria Botter who, together, founded our company in 1928, building it STEP by STEP, day after day, working together to achieve a shared goal. Two different but complementary personalities. In Puglia, in our Masseria Doppio Passo, as well as with all our partners, we work side by side, managing and controlling the entire production chain from the vineyards to the bottle. Not only, DOPPIO PASSO in the game of football, National Sport of the Bel Paese, is the common way to describe a style of play, spectacular exciting and engaging, linked to moments of aggregation where enthusiasm grows from action to action. This is how two different meanings come together and become complementary in the expression and representation of our wines: tasting a glass of DOPPIO PASSO, sip after sip, you can appreciate the generous and soft characteristics typical of the terroir of the places of origin but also the eccentric and persuasive personality of each wine.
Primitivo Puglia IGT
  • GRAPES: Primitivo , Sangiovese
  • APPELLATION PUGLIA IGT
  • PRODUCTION AREA: Apulia Region, Salento area: Province of Lecce, Taranto, Brindisi
  • CLIMATE: Warm and temperate, with significant rainfall all year round. During the summer the African winds cause rapid and marked rise of the thermometer and high temperature variation
  • HARVEST: First half of September
  • STORAGE TIME: 7 years if correctly cellared
  • BOTTLE SIZE: 750 ml
  • SERVING. TEMP.: 18/20 °C
  • ALCOHOL CONTENT: 13% Vol
  • Deep ruby red colour tending towards amber with ageing
  • In youth it has fresh, varietal aromas that become more complex with the time
  • Varietal characters are especially blackberry, cherries and ripe fruits in general. A very interesting structure is achieved due to the good balance between the soft tannins and acidity.
  • It matches well with mature hard cheeses, roasted pork, beef steaks and all game dishes
VINIFICATION:

The first part of the grapes are harvested, destemmed and vinified with 7/8 days of maceration in order to extract colour and structure. The alcoholic and
malolactic fermentation are made in stainless steel tanks at a controlled temperature 25/27 °C. The second part of the grapes is left on vineyards for about 10 days in order to
have a late harvest; these grapes follow the traditional red vinification. The wine obtained from the first part of grapes make a second fermentation on the pomace of the second
harvested grapes. The wine obtained is aged in barrels for 3/6 moths.