The grapes to produce the Primitivo Puglia IGT A Mano were pressed and destemmed, then allowed to ferment for 36 hours without intervention, then the free run juice was drawn off and the must was cooled to 12°C. The cool must was then reintroduced to the warm cap and thoroughly mixed to gently extract colour. After racking in mid-November, the wine remained in an underground cement tank, where the temperature did not exceed 12°C, until bottling.
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