Borgo Dei Trulli produces some excellent wines from the South of Italy including some great value red wines and aromatic white wines. If you have only tried the best-selling Lucale, why not try some of their other wines, including Lucale’s big brother, the Saracena Primitivo. This set comprises 6 x 75cl bottles, 4 red and 2 white wines.
A fresh and zingy Vermentino from Southern Puglia. Attractive aromas of peach, lemon peel, mango and dry herbs. On the palate the saline minerality comes through and blends with a complex and pleasantly fresh acidity.
An intriguing equal part, three way blend of Malvasia, Fiano and Sauvignon Blanc. Fresh and aromatic. Aromas of rich tropical fruit with a hint of vanilla. On the palate it is subtle and soft, with an elegant and complex citrus acidity and a long and lingering finish.
100% Negroamaro from low-yielding vineyards.Intense red colour with violet hues, the wine displays aromas of plums, wild strawberries and black pepper. The palate is full-bodied, with hints of liquorice and nutmeg, well-balanced tannins and good length.
A blend of 90% Negraomaro and 10% Malvasia Nera from the Province of Lecce in Southern Puglia. Deep violet colour, with pleasant earthy aromas of blackcurrants, vanilla and chocolate. The palate is velvety, elegant and complex. The finish is extremely well-balanced and persistent.
100% Primitivo made in the Appassimento method. The bunches of grapes are twisted on the vine allowing the grapes to undergo a natural drying process.Using this method the grapes can lose approximately 25 to 35% of their weight in water thereby concentrating the sweetness, complexity, flavours and aromas in the grapes. complex bouquet reminiscent of cherries, raspberries and redcurrants. The oak ageing adds a pleasant roasted and spicy aroma. Full-bodied, it is supple and well-balanced, with layers upon layers of dark fruit, fine tannins and a long and lingering finish.
Primitivo from the Salento wine-growing region of Puglia. The grapes are harvested in mid to late September into 5kg wooden crates which are then placed in well ventilated drying lofts known as “fruttaio”. The grapes are left to dry for around 10 days and lose approximately 40% of their weight depending on the vintage and weather conditions. This process increases concentration and aromas. Deep garnet-red in colour, it displays aromas of dried fruit, exotic spices, white pepper and chocolate. The mouth feel is round and intense, with layers upon layers of soft elegant tannins, vanilla, prunes, coffee and underbrush. The finish is elegant and persistent and extremely well-balanced.