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Bottle of Jo Salento Negroamaro IGT from Gianfranco FinoFalstaff95/100

Jo Salento Negroamaro IGT 2018 - Gianfranco Fino

Only available as a box of 6
CHF58.95
CHF353.70 for 6 bottles
CHF7.86/10cl
  • 02.05.2024
  • Free delivery for orders over CHF 99.–
  • 5% quantity discount for orders over 24 bottles
75 cl
150 cl
300 cl
150 cl Special packaging
300 cl Special packaging
Gift box available!

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Item no. 1116843

Jo Salento Negroamaro IGT 2018 - Gianfranco Fino

About the wine

A must for connoisseurs, this provocative red wine 2015 — JO Salento Negroamaro IGT! The winemaker from the Italian winery Gianfranco Fino masters this red wine with sensitivity and intuition in the blooming and fertile landscape in Puglia. Flaschenpost team promises a culinary experience if you offer this Negroamaro with venison goulash or dumplings.

Now until 2028Falstaff: 95/100
Tasting note
Puglia is Italy's largest wine-growing region, and when someone takes care of a few vines over fifty years old, it's a bit strange, like an oasis in the desert. Gianfranco Fino is also called “the geriatrician of the vines” by his friends. He is a full-time agronomist who earns his income as a consultant, especially for olive growing. I also got to know and appreciate Gianfranco through this area of expertise. But it seems that vines and wine are even more fascinating than olives and their delicious oil. When Gianfranco was offered these ancient vines, he couldn't resist, as he immediately realized that there was unprecedented potential in them. His vines are not those modern new varieties with large yields, but consist of an old clone with loose grapes, which are also small-berried and thick-skinned. As a result, the two wines he produces today have little to do with what is commonly understood as Negroamaro and Primitivo. The most astonishing thing about these wines is their multifaceted diversity, which, in addition to the opulence and abundance, unfolds to its full potential. The elegant breed is also enchanting and last but not least, the nobility should be mentioned, which is rather rare in these latitudes.
Culinary recommendation
Lamb, beef, veal, venison, pork, grilled meat.
Vinification
The vinification took place as follows: The grapes are destemmed and lightly pressed. The maceration takes place in 70 hl chrome steel tanks with shell contact for three to four weeks. After pumping, the juice first remains in chrome steel for 24 hours to remove the largest yeast parts, then transfer 50% into new French barriques and 50% into barriques that have already been used before. Stir the yeast charge daily until the first pumping over. After about 12 months, the wine is bottled, where it is further aged for about six months before being sold.
More information
Allergy information: Contains sulfites

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