TerraVecchia


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.