“Jo” from mar Jonio, the sea that washes the shores of Manduria.
Jonico also is one of the synonyms for Negroamaro, the native grape variety par excellence of the Greater Salento area.

HARVEST: Harvested by hand in plastic crates with careful selection of the bunches, transported by truck with an isothermal box.

IN THE CELLAR: Sorting table, de-stemming, soft crushing of grapes, maceration in stainless steel vat, must skins contact for 2 to 3 weeks, temperature control of pomace cap, 2 délestages per day. Pressing of the pomace using a hydraulic vertical press. After about 12 months of maturation in wood, the wine without the aid of clarifying agents and without tartaric precipitation is bottled and after about 12 months of aging is released for consumption.

Gianfranco Fino has rightfully joined the ranks of those winemakers bound to tradition, eager to save old vineyards and keep their specificities alive.
The predominantly Apulian bush-trained vines grow on red limestone-clay soils, caressed by breezes from the Ionian Sea and the warm Apulian sun.