Monte La Conca district
On the east side of Masseria Li Marini there’s an area known as Monte la Conca. It is located in the central part of the d.o.c. area Primitivo di Manduria. From the point of view of climatic and soil conditions, Masseria Monte la Conca has long insolation hours during the day and generally high temperatures with almost no rainfall during the warmer months. Along with this, a thin layer of dry red soil is an ideal habitat for red grapes with big structure and intense color, such as Malvasia Nera del Salento, Aglianico and Negroamaro. From this fruit we produce a6mani Rosso Salento IGP; a6mani Negroamaro Salento IGP, a6mani Salice Salentino DOP, Lifili Rosso Salento IGP; Lifili Negroamaro Salento IGP and Lifili Salice Salentino DOP. The yield of these vine plants is very low, as is the average rainfall. Thus we decided to produce blended wines in this district, so as to choose the vine-varieties that express better every single year. The results are full-bodied wines with a round and pleasant structure and a good ageing potential.
Lifili Negroamaro Salento IGP
Wine category – I.G.T. Indicazione Geografica Tipica.
Colour – Red.
Vine variety – Negroamaro
Vines per ha – 4500
Production area – Contrada Monte la Conca, San Marzano di San Giuseppe, Salento, Puglia. At almost 100 meters above sea level, with a high average temperature and very little rainfall during the year. The soils are mainly composed of clay, with an average depth which reaches up to 1 meter.
Harvest period – Second decade of September.
Vinification – Thermo-controlled maceration, followed by draining and soft pressing at the end of alcoholic fermentation.
Maturation – In French and American oak barrels for 6 months
Tasting notes – Deep purple red with violet-black reflections, intense and persistent aroma, with black-currant and wild fruit scent, spicy with balsamic and vanilla notes. Full-bodied wine, soft and balanced, long and sapid at the finish.
Best served with – Excellent with savoury first courses, every kind of meat courses and mature cheese.
Serving temperature – About 16-18°C.