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Conti Zecca, Puglia

Conti Zecca - Puglia
Salento is undoubtedly one of the Italian oldest and mostly vocated areas for vine-growing. The pedological and climatic conditions are very favourable in the area, and versatile species of vines together with a good market demand, convinced wine growers, in the past century, to tend their wine production to particularly strong, full-bodied thick wines with a neutral flavour. In the last years, due to new markets requests of more complete and complex either at the taste and smell wines with a lower alcohol content, in Salento area started a lot of transformations regarding either the vine species and/or the oenological characteristics. In this context, the Conti Zecca Agricultural Farm has always played, and still is, an extremely important role. The family Zecca moved from Naples to Leverano in the 16th century. They were wealthy agricultural workers and they became important in that time and they raised the title of Counts. In 1935 the Count Alcibiade Zecca, provided the winery with modern tools and made Leverano one of the most significant commercial centre in Salento area. After the 2 nd world war which had destroyed everything , was the son, Count Giuseppe Zecca, lawyer, who eliminated the old and obsolete farm-lease system, and created the modern actual farm and started bottling and selling the wines produced in the farm personally. Today the brothers Zecca (Alcibiade, Francesco, Luciano and Mario) are under very few Apulian agriculturist who take care directly to enjoy the complete oenological process from grapes production till the bottle sale.


www.contizecca.it/
Nero

Destemming and soft crushing. Maceration for 15 days and more at a controlled temperature of about 28-30 °C. 18 months maturation in new French barriques...

Primitivo

Stems removal and soft crushing. Maceration for 12 days at a controlled temperature of about 28-30°C. 12 months maturation in oak barrels. Ageing...

Cantalupi

Destemming and soft crushing. Maceration for 12 days at a controlled temperature of 28-30°C. Maturation for 12 months in oak barrels. Deep ruby red...

Cantalupi Primitivo

Destemming and soft crushing.  Maceration for 10 days and more at a controlled temperature of about 25-28 °C. Maturation in epoxy resin-lined cement...

Cantalupi Bianco

Stems removal and soft crushing. Maturation in epoxy resin-lined cement tanks. Best served when young. Straw yellow colour with greenish hues. Delicate and...