Twelve is the story of one man's unstoppable love for wine and his determination to build a team that could carry out his oenological visions.
The adventure began on September 12, 2018 from a bet of all things. A bet to see who was capable of making a wine that could encapsulate Salento, sip after sip. Surely this was a stubborn wine with character, body and depth.
To do this we discussed countless vines and production styles. We asked ourselves, "What does quality really mean?" We had a single goal: to invent and produce "our wine" which would be capable of embodying our passion and story.
Twelve was born on that 12 September.
To make our first wine, Black di Twelve, we experimented with different blends, grapes from different vineyards, and with variable percentages of Negroamaro and Primitivo.
After several attempts we alchemized the red of our dreams: an unforgettable Salento thoroughbred with deep structure and harmony.
On our team, each person brings his own intuition and unique skill set. Similarly, our grapes give their best virtues in order to compose our blends: courageous, complex and balanced.
All Twelve wines tell the story of blending, where every single grape gives its best, and rises to power synergistically.
This is our style and our signature.
Conquering your palates is our mission.
50% Chardonnay, 50% Pinot nero (white wine making process)
Brut - 9 g/l
Pinot nero and Chardonnay grapes are harvested from the end of August to the beginning of September. Then the grapes are crushed and pressed to release the juice and separate the skin. After that the must is fermented at low temperature for 10/12 days, with selected yeast. The second fermentation started in a pressure tank, at low temperatures between 15° and 16°, for minimum 45 days. Then the wine remains on lees for 6/8 months. Finally the wine is bottled and kept to age few months, before being released to market.
12,5% vol
6° - 8° C
Bright straw yellow, graceful perlage and rich and inviting mousse. It has elegant floral and white peach aromas. The sip is dry, fresh, and satisfying, with citrus and stone fruits flavours. The finish is long with hints of bitterness.
Perfect for an aperit if. It pairs harmoniously with raw fish and shellfish. It is good married with fresh cheese sand fried fish.
75% Fiano , 25% Aglianico (white wine making process)
Pas dosé - 0 g/l
The grapes are harvested in advance, at the beginning of September for Aglianico, and at the beginning of August for Fiano. The grapes are harvested manually and the wine making processes are separated for the two varieties. Musts fermented in stainless steel tanks at controlled temperatures. At the beginning of March sugar and yeast are added and the second fermentation starts in bottles, as the traditional method. Bottles ageing on lees for 36 months, at the temperature of 16°. After disgorgement, the wine kept to age 6 months before being released to market.
12,5% vol
6° - 8° C
This wine is the result of a long stylistic research. The white wine making process used for Aglianico is embellished with the aromatic contribution of the Fiano. The structure is balanced and refined. The strawyellow shines in the glass, with an elegant and persistent pelage. The olfactory profile il rich, fruity and floral, with autolysis notes, mineral and balsamic aromas. On the palate is balanced, fresh, creamy, complexand silky. The finish is long with hints of bitterness.
Embellish every aperitif and marries perfectly with shellfish and fish. Ideal to pair with sushi, but also dishesbased on white meat or fresh cheese.
90% Negroamaro (white wine making process), 10% Minutolo
VSP
Beginning of September
30 meters
Guagnano (LE)
70 / 90 quintals
Grapes are harvested manually in the early morning, in order to obtain whole and fresh grapes. Then the grapes are crushed and pressed to release the juice and separate the skins; the valuable must is clarified by static clarification. After that the grape juice is fermented in stainless steel tanks at 16°- 18° °with selected yeasts. After subsequent decanting, the wine ages and ages for a further 3 months before bottling.
12% vol
8° - 10° C
Wine of great personality that comes from the white wine vinification of the best Negroamaro grapes grown in the Salento plain, harvested by hand in the first ten days of September. Its pleasant structure is enriched with fresh aromatic notes given by the Minutolo grape, vinified separately and subsequently blended with Negroamaro. Brilliant with greenish reflections, the nose reveals a harmony of white flowers and exotic fruit, while on the palate its generous freshness leads to a long and satisfying citrus aftertaste.
Ideal as an aperitif and to accompany shellfish and fish dishes. Perfect with fresh cheeses and delicate first courses.
70% Negroamaro, 30% Primitivo
VSP
Beginning of September
30 metri
Guagnano (LE)
70 / 90 quintals
The grapes are harvested by hand and
de-stemmed, the maceration takes place directly in the press and lasts just for a few hours; after separation from the skins and inoculation of selected yeasts, fermentation takes place in the stainless steel tanks at a controlled temperature, between 14° - 15° the wines kept in stainless steel for a further 3 months before bottling.
13% vol
8° - 10° C
Obtained from the blend of our best Negroamaro and Primitivo grapes, hand-picked and vinified separately. Its bright ruby color, with coral reflections, reveals its typically territorial soul. The nose is elegant and complex, with small red fruits, citrus and floral notes. On the palate it is fresh, balanced, velvety and closes with a long fruity finish.
Thanks to the generous contribution of softness and acidity, this rosé is extremely versatile at the table. From tomato-based first courses, to stuffed pasta, from legumes to fresh cheeses, from more elaborate fish dishes to white meats. Outstanding with pizza.
Negroamaro 70%, Primitivo 30%
VSP
End of September for Negroamaro, beginning of September for Primitivo
30 meters
Guagnano (LE)
70 / 90 quintals
The best Negroamaro and Primitivo grapes are selected and harvested by hand and then vinified in reduction to preserve their precious aromas. The fermentation of Negroamaro is carried out with selected yeasts in stainless steel tanks at a controlled temperature, followed by an aging in barriques for about 4 months. The Primitivo, on the other hand, is vinified and aged exclusively in vitrified concrete tanks. The careful management of wine making and the complete monitoring of each single production phase precede the blending of the wines and its further ageing in the bottle for at least 6 months.
14,5% vol
16° - 18° C
Intense garnet red with vivid purple reflections. The nose is complex and fragrant with important notesof ripe red fruit and hints of Mediterranean herbs. On the palate it is rich, elegant and balanced: a concentrate of red fruit with toasted nuances. The sweet and velvety tannin characterizes a full and persistent sip, balanced by the marked sapidity.
Perfect with rich and tasty meat dishes, stews, braised meats, game. Ideal with aged cheeses and fine cured meats.
100% Negroamaro
Alberello
End of September
30 meters
Guagnano (LE)
40 / 50 quintals
The grapes are left to dry naturally on the plant undergoing a partial dehydration which allows to concentrate sugars and aromas. The bunches are selected through manual harvesting and the vinification involves a slow and long maceration with fermentation at a strictly controlled temperature. Upon reaching the perfect balance between alcohol, acidity and sugars, the must is filtered in a sterile manner in order to completely eliminate the yeasts responsible for fermentation. This fine sweet wine,once filtered, is aged in French oak barriques for at least 6 months.
15% vol
12° - 14° C
Sweet and balanced red wine that comes from the grapes of the oldest Negroamaro alberello. The warm ventilation of Salento, in the delicate phase of over-ripening of the grapes, favors the natural concentration of sugars and primary aromas, typical of this grape vine. The result is a concentrated and dense nectar, with a deep ruby texture, with a complex nose, of ripe red fruits, plum jam, candied citruspeel, hints of dried figs and scents of vanilla. The sip is enveloping, but well supported by a vivid freshness and a velvety tannin. Remarkable persistence finish.
Ideal both on aged cheeses and on sweet chocolate-based dishes, dry pastries, red jam tarts, almond paste desserts.
Happiness, like a fine wine,
must be savored sip by sip
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