Alberto Longo


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.

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

  • Le Fossette – Falanghina
  • Le Fossette Brut
  • Donnadele – Rosè
  • Cacc’e Mmitte
  • Capoposto
  • Le Cruste
  • Il Primitivo
  • 4.7.7 Syrah
  • Montepeloso – Aglianico

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

Le Fossette – Falanghina

Puglia bianco IGP
 
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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.

Le Fossette Brut

 
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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.

Donnadele – Rosè

 
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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.

 

Cacc’e Mmitte

DOC
 
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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.

Le Cruste

Puglia rosso IGP
 
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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.

Capoposto

Puglia rosso IGP
 
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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

 

Il Primitivo

Puglia rosso IGP
 
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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.

Montepeloso

Puglia rosso IGP
 
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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.

4.7.7

Puglia rosso IGP
 
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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

 


TerraVecchia

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.

The wines of Cantine di Terravecchia are the result of Alberto Longo’s strong determination to enhance the image of and gain recognition for a country area, the ‘Daunia’, with its incredible amount of socio-cultural, landscape and productive resources.
The ‘Cantine di Terravecchia’ wine project is named after the extraordinary old town of Pietramontecorvino, a small hamlet on the Sub-appennino Dauno mountains located 450 mt above
sea level, where the Longo’s family originated.
This second project from the Alberto Longo family differs from the main wines only in the vineyard production and management. The grapes undergo the same treatment as the Alberto Longo wines with the objective to enhance the purity of the fruit and the freshness that the local terroir can express.

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

  • Biancalunga – Falanghina
  • Citerna
  • Pàmpana
  • Ricaccio – Cacc’e Mmitte DOC
  • Làmia

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

Biancalunga – Falanghina

Puglia bianco IGP
 
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Falangina
Harvest takes place at full maturity in the second half of September and is performed mechanically
Winemaking:
The grapes undergo a very soft pressing, and the resulting most is fermented in temperature controlled stainless steel tanks of about 15°-18°C, in order to allow the product to retain its fragrances. After the first removal of the lees the wine is decanted at a low temperature; it is bottled only three months later and then aged for at least sixty days. Ageing takes places first in stainless steel tanks, then for at least three months in cement vats and finally for at least another three months in the bottle.

Citerna

 
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Nero di Troia
Harvest takes place at full maturity around mid – October and is performed mechanically.
Winemaking: Alcoholic fermentation takes place in temperature controlled stainless – steel tanks, favouring a prolonged contact of the skins with the must. Malolactic fermentation occurs in the month of November, right after the alcoholic fermentation. Ageing takes places at first in stainless – steel tanks.

Refining: at least 3 months in cement vats and for at least another 3 months in bottle.

Pàmpana

 
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Negramaro
Harvesting is performed when the grapes are perfectly ripe around mid-October and is performed mechanically.
Winemaking: Alcoholic fermentation takes place in temperature controlled stainless – steel tanks, favouring a prolonged contact of the skins with the must. Malolactic fermentation occurs in the month of November, right after the alcoholic fermentation. Ageing takes places at first in stainless – steel tanks.
Refining: at least 3 months in cement vats and finally for at least another 3 months in bottle.

 

Ricaccio

Cacc’e Mmitte DOC
 
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Nero di Troia, Montepulciano d’Abruzzo, Bombino bianco

Harvesting is performed when the grapes are perfectly ripe around mid-October and is performed mechanically.
Winemaking: Alcoholic fermentation takes place in temperature controlled stainless – steel tanks, favouring a prolonged contact of the skins with the must. Malolactic fermentation occurs in the month of November, right after the alcoholic fermentation. Ageing takes places at first in stainless – steel tanks.
Refining: at least 3 months in cement vats and finally for at least another 3 months in bottle.

Làmia

Puglia rosso IGP
 
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Primitivo
Harvest takes place at full maturity in September and is performed mechanically.
Winemaking: Alcoholic fermentation takes place in temperature controlled stainless
– steel tanks, favouring a prolonged contact of the grape skins with the must. Malolactic fermentation occurs in the month of November, right after the alcoholic fermentation. Ageing takes places at first in stainless – steel tanks.
Refining: at least 3 months in cement vats and finally for at least another 3 months in bottle.

 

  • Chiostro del Rettorato

Apollonio Prize is awarded to leading cultural figures who, through their profession, have brought success and visibility in the Apulia region.

The brothers Marcello and Massimiliano Apollonio established the price dedicated to their dead parents in 2005.

Every year the awards ceremony takes place in a beautiful location in Lecce.
This year the the prizewinner was Sergio Rubini, the Italian filmmaker native of Bari (Apulia).


Marcello Apollonio

Historical wine producer in Apulia.

Apollonio story goes back to 1870, when Noè Apollonio first started to produce and sell wine. The following generation, Marcello, opened new establishments, set up vineyards, gathered grapes, made wine and marketed it.

In 1960, Salvatore, Marcello’s son, took over the company and transformed it into the present day Apollonio wine.

In 1975 he begin to bottle wine with his own brand name. Since 1995, the
company has been run and managed by Marcello (marketing) and
Massimiliano (enologist)

Owner: Apollonio family
Winemaker: Massimiliano Apollonio
Varietals planted: Primitivo, Negramaro, Sangiovese, Montepulciano, Malvasia
nera di Lecce, Malvasia nera di Brindisi, Garganega
Winery production: 200.000 bottles

APOLLONIO CASA VINICOLA s.r.l
Monteroni di Lecce (LE)
Web: www.apolloniovini.it


Apollonio intro doc

Apulia region

  • Copertino DOC
  • Salice Salentino DOC
  • Divoto – Copertino DOC
  • Squinzano DOC
  • Terragnolo Primitivo – Salento Rosso IGT
  • Terragnolo Negroamaro – Salento Rosso IGT

Elfo line – IGP

  • Negramaro
  • Susamaniello
  • Rosato
  • Bianco di Alessano

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

Copertino

DOC

Negroamaro 70%, Montepulciano 30%
Winemaking:
Maceration for 30 – 45 days and fermentation.
6 months in French and Russian barrels, 6 months in bottle.

Copertino label

Salice Salentino

DOC

Negramaro 80%, Malvasia Nera di Lecce and Brindisi 20%
Winemaking:
Maceration for 30 – 45 days and fermentation. 6 months in French and Russian barrels, 6 months in bottle.

Salice Salentino label

Divoto

Copertino rosso DOC

Negramaro 70%, Montepulciano 30%
Winemaking:
Traditional maceration for 45 days and fermentation of the must in large oak casks. Two years in French barrels and one year in bottle.

Divoto label

 

Squinzano

DOC

Negramaro 70%, Sangiovese 15%, Malvasia Nera 15%
Winemaking:
Traditional maceration of 45 days followed by fermentation. 6 month in French and Russian barrels and 6 months in bottle.

Squinzano label

Terragnolo Primitivo

Salento rosso IGT

Primitivo 100%
Winemaking:
Traditional maceration for 30 – 45 days followed by fermentation. 1 year in American barrels and 1 year in bottle.

Terragnolo Primitivo label

Terragnolo Negramaro

Salento rosso IGT

Negramaro 100%
Winemaking:
Traditional maceration for 30 – 45 days followed by fermentation. 1 year in American barrels and 1 year in bottle.

Terragnolo Negroamaro label

 

Elfo line
Elfo white

– 100% Garganega
Wine making: Fermentation in steel tanks

Elfo red

– 100% Negramaro
Wine making: Traditional soaking for 30 – 45 days and fermentation of the must at controlled temperature
Ageing: 3 months in American barrels

Elfo Susumaniello

– 100% Susumaniello
Wine making: Fermentation of the must at controlled temperature

 

Elfo rosato

– 100% Negramaro