Coribante is an intriguing wine thanks to an unexpected combination of aromas and the nature of the two black grape varieties: Syrah, which endows it with the fragrant aromas of a refreshing wine, and dried Malvasia Nera di Lecce, aged in barriques for 12 months, bringing all the full body of a mature wine.
The name is inspired by the lively Coribanti dancers, unleashed in wild dances to pulsating tambourine rhythms, communicating an unparalleled blend of warmth and energy.
TYPE OF SOIL: Deep, dry clayey soil with limestone tuff. Average yield is 70–80 quintals per hectare for the Malvasia Nera di Lecce, 100 quintals per hectare for the Syrah.
TRAINING SYSTEM: Malvasia Nera di Lecce: short-pruned, bush-trained and spurred cordon, vines older than 40 years; the Syrah vines are spur-pruned and cordon trained.
HARVEST: Malvasia Nera di Lecce: hand-picked in the early morning in late September, then lightly dried. Syrah: mechanically harvested in the first ten days of September.
WINEMAKING METHOD: After crushing, the grapes are fermented separately at controlled temperatures in stainless steel vats, with 10–12 days’ maceration and scheduled pumping over.
AGEING NOTE: After malolactic fermentation the Malvasia is matured in barriques for 12months, while the Syrah remains in stainless steel.
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