Puglia Rosso IGP "Picco della Vigna" 2018 - Morasinsi

The Uva di Troia grape is located at the tip of our vineyard and is the last variety to be harvested.
In mid-October, when the leaves turn yellow and Autumn arrives our vineyard gives us the last batch of grapes for production. 
The vines are twenty years old and are cultivated with the Guyot and spurred cordon system. The soil includes clay, limestone and humus and is characterised by the presence of crystal salts and iron.
The resulting wine is called Nero di Troia and it has unique characteristics of floral notes, tannins and great finesse.
As per Apulian tradition, we combined Nero di Troia with Montepulciano, a grape with typical fruity scents and soft tannins. Together they form an elegant yet expressive red wine that is fresh and juicy in the mouth.
The fermentation takes place in concrete tanks and the ageing continues in concrete, amphora and oak for eight months on the fine lees.
Before being released, the wine is left to rest for three months in bottle in order to make it harmonious and define its personality.
There is a conscious decision to not clarify nor filter the wine. Our vision is to maintain the original characteristics of the wine and always capture one’s emotion with every sip.

“We cultivate native and international grapes with love and respect”

We are Morasinsi, young winegrowers in love with nature and viticulture. We make wine from our estate grown grapes with a commitment to traditional techniques whilst focusing on innovative practices througout the vineyard and the winery.

Morasinsi is the fantasy composition of our history. “M” is the “Murgia”, the great mother that acts as a terroir, which welcomes our vineyards and raises them with its unique soil and its warm and dry climate. “Insi” means “insieme” (= together), recalling the ensemble of the various inhabitants of the vineyard ecosystem: the vine that produces 
our grapes, the beneficials (bees, bumblebees and ladybugs) thanks to which we defend our plants in a natural way, the spontaneous plants that enrich the soil with natural fertility and give us many ingredients for our traditional dishes, and finally the man who respectfully works within nature.