Wines & labels

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Alberto Longo

In the heart of Northern Apulia, in Lucera, an area rich in historical and environmental value, the Winery of Alberto Longo has its roots in an extraordinary anthropological and cultural context.

Since 1968 the founders, Adele and Giovanni Longo eventually accompanied by their son Alberto, share a passion for producing quality wines valorizing the nearly forgotten appellation Cacc’e Mmitte di Lucera.

This appellation, among the first DOCs in Puglia to be established and recognized in 1976, has as its main grape variety, Nero di Troia.

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Owner: Alberto Longo


Winemaker: Graziella Grassini

Varietals planted: Nero di Troia, Montepulciano, Negramaro, Primitivo, Bombino, Falanghina.

Total acres: 35 hectares of vineyard (27 in Celentano and 8 in Cavalli areas )

Soil: Calcareus with clay loam texture in some vineyards and sandy loam texture in other vineyards.

Winery production: 100.000 bottles


Apulia region
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  • Le Fossette – Falanghina
  • Le Fossette Brut
  • Donnadele – Rosè
  • Cacc’e Mmitte
  • Capoposto
  • Le Cruste
  • Il Primitivo
  • 4.7.7 Syrah
  • Montepeloso – Aglianico
[/fruitful_tab] [fruitful_tab title=”Documents”] Alberto Longo intro doc

 
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Agricole Alberto Longo Srl

S. Prov. 5 per Pietra M.no Km 4
71036 Lucera (Foggia)- Italy
Tel: +39 0881 539057
Fax: +39 0881 539200

Web: www.albertolongo.it
e-mail:info@.albertolongo.com


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Wines labels & details
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Le Fossette – Falanghina

Puglia bianco IGP
 
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[jbox widht=”75%” border=1 color=#001D77 title=””]Tech sheet[/jbox] Falangina
grapes from 7 to 30 years old vines with a max production of 2kg per plant
Winemaking:
The grapes are gently destemmed and pressed. The alcoholic fermentation takes place in temperaturecontrolled stainless steel tanks. The wine remains on the fine lees for three months.

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Le Fossette Brut

 
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[jbox widht=”75%” border=1 color=#001D77 title=””]Tech sheet[/jbox] Falanghina

Winemaking: Brief cold maceration with dry ice, temperature-controlled fermentation of the clera must.
Charmat method in temperature-controlled pressurized tanks for 6 months.

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Donnadele – Rosè

 
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[jbox widht=”75%” border=1 color=#001D77 title=””]Tech sheet[/jbox] Nero di Troia
Winemaking: Short cold maceration with dry ice, temperature-controlled fermentation of the clear must.
Charmat method in temperature-controlled pressurized tanks for 6 months.
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Cacc’e Mmitte

DOC
 
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[jbox widht=”75%” border=1 color=#001D77 title=””]Tech sheet[/jbox] Nero di Troia, Montepulciano d’Abruzzo, Bombino bianco

Winemaking:
in temperature-controlled stainless steel vats favoring prolonged contact of must with skins. Malolactic
fermentation takes place in the month of November. Aging for at least 6-8 months in cement vats.
Refining: 6 months in bottle.

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Le Cruste

Puglia rosso IGP
 
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[jbox widht=”75%” border=1 color=#001D77 title=””]Tech sheet[/jbox] Nero di Troia

Winemaking: fermentation in steel vats with prolonged contact with skins.
Followed by malolactic fermentation and aging in French oak barriques and tonneaux for at least 12 months.
Refining: 18 months in bottle.

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Capoposto

Puglia rosso IGP
 
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[jbox widht=”75%” border=1 color=#001D77 title=””]Tech sheet[/jbox] Negramaro
Winemaking: in temperature-controlled stainless steel vats favoring prolonged
contact of must with skins. Malolactic fermentation takes place in the month of November. Aging for 6-8 months in cement vats.
Refining: 6 months in bottle

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Il Primitivo

Puglia rosso IGP
 
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[jbox widht=”75%” border=1 color=#001D77 title=””]Tech sheet[/jbox] Primitivo

Winemaking:
in temperature-controlled stainless steel vats favoring prolonged contact of must with skins. Malolactic
fermentation takes place in the month of November. Aging for at least 6-8 months in cement vats.
Refining: 6 months in bottle.

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Montepeloso

Puglia rosso IGP
 
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[jbox widht=”75%” border=1 color=#001D77 title=””]Tech sheet[/jbox] Aglianico

Winemaking: hand selected in crates, delicate de-stemming in order to keep the berries intact. Maceration and fermentation in stainless steel at controlled temperature for app 20 days with periodic submersion of the cap; pumping over twice daily, repeated delestage finally followed by soft pressing.
Following malolactic fermentation, aging in French oak barrel of various sizes(barriques-tonneaux) and age (first, second and third use) for 24 months.
Refining: 6 months in bottle.

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4.7.7

Puglia rosso IGP
 
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[jbox widht=”75%” border=1 color=#001D77 title=””]Tech sheet[/jbox] Syrah
Winemaking: in temperature-controlled stainless steel vats favoring prolonged
contact of must with skins. Malolactic fermentation takes place in the month of November. Aging for 6-8 months in cement vats.
Refining: 6 months in bottle

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