The southern vineyards and traditional cultivation methods serve as the starting point for Lucale.
- Location / origin: The grapes come from Avetrana and Manduria, in the province of Taranto in southern Puglia. The wine falls under the Primitivo Puglia IGP designation of origin.
- Vineyards: The vines are 25–35 years old and are cultivated using the 'alberello pugliese' method: low, free-standing bushes. This traditional form helps protect the bunches from intense sun.
- Yield: The vineyards are planted with approximately 5,500 vines per hectare, with an average of 1.4 kg of grapes per vine. These figures demonstrate the focused approach the winery takes regarding the yields of these plots.
Drying on the vine is the first step; the concentrated fruit is also handled with care during fermentation.
- Appassimento & harvest: At the end of August, the stems of about 50% of the grapes are pinched, known as the 'giro del picciolo'. The bunches remain on the vine for approximately 12 days and lose 25–30% of their weight due to moisture loss. The manual harvest follows in early to mid-September.
- Fermentation: After destemming, the berries remain whole. Fermentation lasts 8–10 days in stainless steel tanks at 23–25 °C. Pump-overs and délestage, where juice is drained and returned over the skins, ensure controlled extraction; this is followed by malolactic fermentation to soften the acids.
- Aging: Approximately 25% of the wine ages for 6 months in French and American barriques. This partial wood aging adds toasted and spicy accents to the fruit.
The concentration is achieved through the treatment of the fruit, within a single-varietal composition.
- 100% Primitivo – Avetrana and Manduria: Primitivo provides the full body and ripe fruit character here. The use of both dried and later-harvested grapes brings together depth and a supple structure.
