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- Company details
Company was born in 1959 in Orta Nova, like a cooperative winery in the Tavoliere delle Puglie, in north of Apulia. The grapes processing of Nero di Troia, Sangiovese, Trebbiano, Lambrusco, Merlot have marked the winery like a reference/focus point in Mezzogiorno of Italy.
In 2013 a great process of transformation changes the winery cooperative in Winery SRL, today Vignaioli Pugliesi. Thanks to great structural interventions, today Vignaioli Pugliesi have a modern production plant and a new more efficient and stable structure. From old grape collection centre, is born a modern glass structure used as a gourmet restaurant, and in the lower floor – the ancient wine tanks – the wines rest in wooden barrels.
In 2017, the company invested in commercialization of her first labels, 5 Reali Siti – Mediterraneo – Le Pergole – Bulla Aufidus.
Pointing toward a distinction from wine competitors, the company focused its attention on Nero di Troia wine because, accurate historical research shows that this grape variety have been born exactly in Cinque Reali Siti territory, in Orta Nova, headquarter of company. In these years Vignaioli Pugliesi, with its technical team, has implemented agronomic and oenological practices, for enhance the peculiarities of this grape variety. For this reason, the company applies specific rules about the choice of plots of land, in organic agricultural, that must respect exact morphological features, using a sustainable and innovative production chain.
Idea of making mono-varietal production of Nero di Troia has produced “Matura”: the label of organic Nero di Troia of Vignaioli Pugliesi. The main goal of this process is to bring the attention, by the other companies engaged in environmental sustainability, about these practices for promote the territory not only in Italy but also to foreign country investors that could identified the Cinque Reali Siti like a lab of traditions and quality with respect of environmental, social and economic sustainability.
Vignaioli continues on the road of tradition towards the future.
Year of establishment:
2014
Number of employees:
FROM 3 TO 9 EMPLOYEES
Annual turnover:
between 0.5 and 2.5 million Euro
Reference year of turnover:
2019
Export turnover:
0
Activities:
Manufacture of wine from grape
Manufacture of wine of fresh grapes, other than sparkling wine and other special wines
Manufacture of sparkling wine and other special wines
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Company:
VIGNAIOLI PUGLIESI S.R.L.
Telephone:
+39 0885.784644
Web site:
Address:
Viale Ferrovia, 100
City:
Orta Nova (FG)
Zip Code:
71045
E-commerce:
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- Map
VERSURE 105_Nero di Troia
VINE VARIETY. Nero di Troia 100%
VINEYARD INFORMATION. Altitude: 200 mt a.s.l | Terrain variety: calcareous - tuff rock | Viniculture method: Spurred cordon espalier with 4000 stumps/ha | Planting distances: 2,30 x 1,25 mt | Rootstock: 140 Ruggieri | Production: 105 q.li/ha (quintal/hectare) Harvest method: manual | Harvest season: second week of october.
VINIFICATION AND BOTTLING INFORMATION.
Pressing: destemming-pressing | Maceration-steeping-fermentation: with controlled temperature for 10 days with Parsec pumping over | Racking: with soft pressing | Refinement: after malolactic fermentation, drawing-off and filling 25hl barrels; after a stop in barrels, drawing off and a rest period in cement storage tanks before bottling; refinement in bottle for 6 months.
ANALYTICAL DATA.
Alcohol 13,50% Vol; Sugar 4 gr/l; SO2 TOT 105 mg/l.; AC. Tot. 5,80 gr/l; Dried extract 31 gr/l
ORGANOLEPTIC PROPERTIES.
Color: ruby red | Smell: floral fragrance with red fruits; Flavour: full, soft, harmonic, refined.
ENOGASTRONOMICAL MATCHING. Vegetable dishes with salt anchovy and chilli pepper, soups, fresh pasta with red meat ragu, roast and braised meat, aged cheeses, sausages (even spicy), wine dried bread. It is recommended to serve at 18-20° C about. Keep in a cool and dry place, far from heat sources. It is recommended oxygenation before tasting.
VERSURE 93_PRIMITIVO
VINE VARIETY. Primitivo 100%
VINEYARD INFORMATION. Altitude: 150 mt a.s.l | Terrain variety: calcareous - tuff rock | Viniculture method: Spurred cordon espalier with 4000 stumps/ha | Planting distances: 2,30 x 1,25 mt | Rootstock: 140 Ruggieri | Production: 105 q.li/ha (quintal/hectare) Harvest method: manual | Harvest season: second week of september.
VINIFICATION AND BOTTLING INFORMATION.
Pressing: destemming-pressing | Maceration-steeping-fermentation: with controlled temperature for 10 days with Parsec pumping over | Racking: with soft pressing Refinement: after malolactic fermentation, drawing-off and filling 25hl barrels; after a stop in barrels, drawing off and a rest period in cement storage tanks before bottling; refinement in bottle for 6 months.
ANALYTICAL DATA.
Alcohol 14% Vol; Sugar 6 gr/l; SO2 TOT 110 mg/l.; AC. Tot. 5,95 gr/l; Dried extract 36 gr/l
ORGANOLEPTIC PROPERTIES.
Color: deep ruby red with garnet tinge. Smell: deep and enveloping fragrance with hints of blackberry and black cherry. Flavour: round, full and mature aroma, persistent and minerally.
ENOGASTRONOMICAL MATCHING.
Ideal match for big red meat and game dishes, with mature cheeses. It is recommended to serve at 18-20° C about. Keep in a cool and dry place, far from heat sources. It is recommended oxigenation with decanter.
VERSURE83_NEGROAMARO
VINE VARIETY. Negroamaro 100%
VINEYARD INFORMATION. Altitude: 150 mt a.s.l | Terrain variety: clayey-calcareous | Viniculture method: Spurred cordon espalier with 4000 stumps/ha | Rootstock: 140 Ruggieri | Production: 115 q.li/ha (quintal/hectare) Harvest method: manual Harvest season: third week of september.
VINIFICATION AND BOTTLING INFORMATION.
Pressing: destemming-pressing | Maceration-steeping-fermentation: with controlled temperature for 10 days with Parsec pumping over | Racking: with soft pressing | Refinement: after malolactic fermentation, drawing-off and filling 25hl barrels; after a stop in barrels, drawing off and a rest period in cement storage tanks before bottling; refinement in bottle for 6 months.
ANALYTICAL DATA.
Alcohol 13,60% Vol; Sugar 5,5 gr/l; SO2 Tot. 115 mg/l.; AC. Tot. 5,90 gr/l; Dried extract 33 gr/l
ORGANOLEPTIC PROPERTIES.
Color: ruby red with garnet shades. Smell: deep and spicy, hints of wild berries and a soft hint of liquorice and coffee. Flavour: soft and full, with a good balance between tannins and acidity, lingering spiced aftertaste. ENOGASTRONOMICAL MATCHING.
Ideal match for first courses, read meat and sausages. It is recommended to serve at 18-20° C about. Keep in a cool and dry place, far from heat sources. It is recommended oxigenation.
VERSURE 73_ROSATO NERO DI TROIA
VINE VARIETY. Nero di troia 100%
VINEYARD INFORMATION. Altitude: 100 mt a.s.l | Terrain variety: fresh and deep | Viniculture method: spurred cordon espalier with 4000 stumps/ha | Rootstock: Kober 5 bb | Production: 140 q.li/ha (quintal/hectare)Harvest method: manual | Harvest season: last week of september.
VINIFICATION AND BOTTLING INFORMATION.
Pressing: destemming - pressing and soft pressing | Maceration-steeping: at 5 T° for 4 hours | Fermentation: must clarification and fermentation at controlled temperature Refinement: 2 months on thin dregs; 3 months in bottle in climate controlled room.
ANALYTICAL DATA.
Alcohol 13,10% Vol; Sugar 4 gr/l; SO2 Tot. 120 mg/l.; AC. Tot. 6,10 gr/l; Dried extract 24 gr/l
ORGANOLEPTIC PROPERTIES.
Color: faint pink | Smell: typical flower notes with hints of sour cherries and black cherries; Flavour: soft, well balanced with freshness and minerality complexity.
ENOGASTRONOMICAL MATCHING.
Ideal match for first courses, seafood, fish and white meat second courses. It is recommended to serve at 8-12° C about. Keep in a cool and dry place, far from heat sources.