"Jo" from the Ionian Sea, the sea that bathes the coast of Manduria.

Jonico is also one of the synonyms of Negramaro, the indigenous grape variety par excellence of the Great Salento.

IN THE VINEYARD: Little use of chemistry using preferably cover products to combat the main vine ampelopathies, weed mowing, no fertilization.

HARVEST: Slight withering on the plant, hand-picked in plastic boxes with careful selection of the bunches, transport by truck with isothermal box. IN THE CELLAR: sorting table, destemming, soft crushing of the berries, maceration in stainless steel vats of 70 Hl, skin contact must from three to four weeks, grape marc cap temperature control (Max T. 23-25°C) two delestage per day, after racking 24 hours.In steel to remove the coarsest lees and immediately in French oak barriques 50% new 50% of a single passage. Pressing of the marc with hydraulic vertical press with stainless steel cage. Daily batonnage until the first racking. After about 12 months of maturation in wood the wine without the aid of clarifiers and without filtration and without tartaric precipitation is bottled and after about six months of aging is released for consumption.

EXHIBITION: flat

ALTITUDE: 15 mt above sea level

ROOTSTOCK: 157/11C.

CLASSIFICATION: IGT SALENTO NEGRAMARO

ALCOHOL GRADATION: 14,5% vol.

HARVEST TIME: mid September

PRODUCTION AREA: Agro di Manduria in the Province of Taranto loc. San Pietro in Bevagna

SOIL: Red earth

VINE: Negramaro

EXTENSION OF THE VINEYARD: 1.00 Ha

AGE OF VINEYARD: About 40 years old

SHAPE OF BREEDING: Sapling

NUMBER OF RUBBERS PER PLANT: from 6 to 8

SIXTH OF PLANT: 1,30 mt. by 1,70 mt.

NUMBER OF CEPPI: 4500 AVERAGE YIELD PER PLANT: 800 Gr.