Valle d'Itria

Tavoliere delle Puglie

Valle dell'Olfanto

Pianura Salentina

Murge Orientali

Murge Tarantine

Italia

Puglia

I vini della Puglia | Uglygrapes

The wines of Puglia | Uglygrapes

Straw yellow with golden highlights. Citrus, yellow-fleshed fruits, tropical notes, honey, mineral notes. Fresh, savory, persistent.

<label>Soil:</label>Medium-textured limestone
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon, guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel with indigenous yeasts and maceration on the skins for 8-10 days. Aging in steel for six months. No filtration or stabilization.
<label>Sulfur dioxide:</label>na

Daunia Bianco Igt

Malvasia Bianca

Bombino Bianco

Agricola Paglione

Vigneti Agricola Paglione

Lucera

Intense ruby red with garnet highlights.  Red fruits, spices. Fresh fruity.

The name Caporale comes from the nickname given to the owner's grandfather, to whom it is dedicated. It is the main wine of the winery, which is located in the Lucera area in the province of Foggia, where Nero di Troia, Malvasia Bianca, Bombino and Montepulciano grapes are grown and vinified naturally without clarifying or filtering the wine.

<label>Soil:</label>Calcareous, medium-textured
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon, guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel with maceration for 12-15 days at 24-26°C. Aged in steel for 6 months, then 4 months in bottle. Not filtered nor stabilized.
<label>Sulfur dioxide:</label>na

Cacc'e Mmitte di Lucera Doc

Montepulciano

Nero di Troia

Straw yellow with greenish highlights. Flowers, herbs, spices. Balanced, fruity, slightly acidic.

Bombino Bianco is a typical variety of Puglia, growing mainly in the areas of Foggia, Bari and Lecce. It has no relationship with other grape varieties in Puglia, but according to recent studies it may have a parental relationship with the Impigno and Moscatello Selvatico varieties. The origins of Bombino Bianco are unclear; some say it was brought to Puglia by Knights Templar during the Crusades; others claim it originated in Spain. The name derives from child, because of the shape of the cluster that resembles a hugging child. This grape variety is characterized by a medium to large bunch with a cylindrical conical shape, and the berries are also round and large with a thick skin, a characteristic that makes it very resistant to most pests.

Bombino Bianco is a typical variety of Puglia, growing mainly in the areas of Foggia, Bari and Lecce. It has no relationship with the other grape varieties of Puglia, but according to recent studies it may have a parental relationship with the Impigno and Moscatello Selvatico varieties.

<label>Soil:</label>Deep limestone
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>4800 strains per hectare
<label>Average production per ha:</label>110 q
<label>Harvest time:</label>Fine settembre a uve surmature.
<label>Vinification and ageing:</label>Fermentation for 10 days in stainless steel at a temperature of 16-18°C. Aging in cement tanks for 2 months, then additional 2 months in bottle.
<label>Sulfur dioxide:</label>85 mg/l

Bombino Bianco Castel del Monte Doc

Rivera

Montegrosso

Golden yellow. Fruit herbs, flowers, mineral notes. Medium-bodied, tannic, acidic, persistent.

The Sette Lune Verdeca from L'Archetipo winery is a compact, textural macerated white wine. It juggles maceration and acidity in the mouth, juxtaposing elegance and power, in a very successful combination. The perfect initiation to the magical world of macerated whites.

Sette Lune Verdeca Salento Igt - L'Archetipo

<label>Soil:</label>Clayey-loamy with presence of siliceous crushed stone and humus
<label>Average vineyard age:</label>22 years old
<label>Estensione del vigneto:</label>2 ha
<label>Vine training:</label>Free counterbalance
<label>Vine density:</label>4545 strains per hectare
<label>Average production per ha:</label>90 q/ha
<label>Harvest time:</label>Last week of September
<label>Vinification and ageing:</label>Spontaneous fermentation in stainless steel containers by pied de cuve and maceration on the skins for 7 months. Aging in the same containers for two years with frequent bâtonnage. No filtration or clarification.
<label>Sulfur dioxide:</label>25 mg/l

Verdeca Salento Igt

Verdeca

L'Archetipo

Vigneti L'Archetipo

Fontanelle

Intense ruby red with garnet hues. Red fruits, berries, balsamic and toasted notes. Full, savory, persistent.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in stainless steel with pumping over and punching down for about 20 days at 24-26°C. Aged in used French oak barrels for 12 months, then another 12 months in bottle. Not filtered, nor clarified.
<label>Sulfur dioxide:</label>na

Puglia Rosso Igt

Sangiovese

Ruby red with garnet highlights. Fruit, spices, balsamic notes, flowers. Fresh, tannic, firm.

Perazzelle is a wine made from typical Apulian grapes grown in the Lucera area. It represents the transition from tradition to an entirely new product without losing its roots, thanks to knowledge honed in the field and original thinking.
Cacc'e Mmitte derives from the fact that in the past in southern Italy, palmenti rented equipment for crushing grapes, and the processing had to be finished in the day before the next user of the equipment arrived, Cacc referring to taking away the grapes, and Mmitte referring to the person who brought the grapes for processing.

Perazzelle is a wine made from typical Apulian grapes grown in the Lucera area. It represents the transition from tradition to an entirely new product without losing its roots, thanks to knowledge honed in the field and original thinking.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel with maceration for about 20 days at 24-26°C. Aged in second-passage French oak barrels for 5-6 months, then in bottle for 4 months. Not filtered nor stabilized.
<label>Sulfur dioxide:</label>na

Bright ruby red. Red fruit, berries, balsamic notes and Mediterranean scrub. Soft, silky, velvety, fresh, persistent.

Gianfranco Fino's Salento Primitivo IGT "Sé" comes from young, alberello-grown vineyards and ages 9 months in barriques, partly new and partly first-passage, before resting for another 6 months in the bottle. Structured, but never at the expense of elegance, it is a Primitivo of clear appeal.

Gianfranco Fino's Salento Primitivo IGT "Sé" comes from young, alberello-grown vineyards and ages 9 months in barriques, partly new and partly first-passage, before resting for another 6 months in the bottle

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aged in 50% new barrels for 9 months, then in bottle for at least 6 months.
<label>Sulfur dioxide:</label>na

Primitivo Salento Igt

Primitivo

Gianfranco Fino

Manduria

Straw yellow with golden hues. Ripe fruit, mineral notes. Full-bodied, slightly acidic, savory.

A wine obtained from the red vinification of white grapes, it has a straw-yellow color with golden reflections, slightly veiled due to lack of filtration; in the olfactory phase it shows a strong hint of ripe fruit, with a slight sensation of flint. On the palate it is full-bodied, with a discreet acidity that is supported by a marked savoriness; this identifies a great level of matchability.

The Eclectic White Wine - Agricola Paglione

<label>Soil:</label>Stony, medium-textured limestone
<label>Average vineyard age:</label>13 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon and guyot
<label>Vine density:</label>4100 strains per hectare
<label>Average production per ha:</label>45 q
<label>Harvest time:</label>Second half of September
<label>Vinification and ageing:</label>Spontaneous fermentation in steel with maceration on the skins for 8 days at 18-20°C. Aged 8 months in steel, then another 8 months in bottle. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Vino Bianco

Coppery yellow. Flowers, fruits. Balanced, velvety, citrusy.

Moscatello Selvatico is typical of Puglia but is often confused with other varieties of "moscatello." This vine is thought to be the result of a natural cross between Moscato di Alessandria and Bombino Bianco, and to be a grandson of the Moscato Bianco and Axina de Tres Bias vines. Moscatello Selvatico is characterized by a medium to large conical cluster with round berries. It is a pest-resistant vine, planted on different rootstocks that make it more or less productive, which is why it is currently uncommon.

Moscatello Selvatico is typical of Puglia but is often confused with other varieties of "moscatello." This vine is thought to be the result of a natural cross between Moscato di Alessandria and Bombino Bianco, and to be a grandson of the Moscato Bianco and Axina de Tres Bias vines.

<label>Soil:</label>Clayey-loamy with presence of siliceous crushed stone; rich in humus
<label>Average vineyard age:</label>21 years old
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>Free counterbalance
<label>Vine density:</label>4545 strains per hectare
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>Early September of overripe grapes
<label>Vinification and ageing:</label>Spontaneous fermentation in steel containers by pied de cuve of grapes harvested 10 days earlier and maceration on the skins for 8 months. Aged in large oak barrels for 24 months, then in bottle for 8 months. Unfiltered and unclarified.
<label>Sulfur dioxide:</label>25 mg/l

Spumante Salento Igt

Moscatello Selvatico

Ruby red. Dehydrated red fruit, dried flowers, carob, mineral and balsamic notes. Full, fresh, dynamic, tannic.

L'Archetipo's signature Negroamaro "Niuru Maru" is a typical and territorial red wine from Salento IGP. Unfiltered, this Apulian wine has a deep ruby red color and a fresh and dynamic taste.

Niuru Maru Negroamaro Salento Igt - L'Archetipo

<label>Soil:</label>Pebbly, gravelly and sandy with considerable humus on calcareous subsoil
<label>Average vineyard age:</label>17 years old
<label>Estensione del vigneto:</label>2 ha
<label>Vine training:</label>Free counterbalance
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>60 hl
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Spontaneous fermentation in stainless steel containers by pied de cuve and maceration on the skins for 20-30 days. Aging in the same containers for 6 months, in large oak barrels for another 6 months and finally in the bottle for at least 6 months. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Negroamaro Salento Igt

Negroamaro

Greenish yellow with lively perlage. White-fleshed fruit, flowers. Fresh, savory, smooth, round.

L'Archetipo's Marasco is a fragrant, direct and slightly aromatic sparkling white wine. Fresh, pulpy and savory, it moves nimbly in the mouth, without sacrificing softness and roundness. A simple and delicate wine that stands out for its liveliness.

Marasco Brut Nature Salento Spumante Igt - L'Archetipo

<label>Soil:</label>Sandstone and pelite, with considerable presence of pebbles and humus
<label>Average vineyard age:</label>5 years
<label>Estensione del vigneto:</label>2.5 ha
<label>Vine training:</label>Free counterbalance
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>60 hl
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Spontaneous fermentation at low temperatures by pied de cuve in stainless steel containers for 40 days. Foaming according to the Charmat/Martinotti method in autoclave with frequent bâtonnage for about 6 months. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Salento Spumante Igt

Maresco

Intense ruby red. Red fruits, herbs, chocolate, cinchona, tobacco, Mediterranean scrub. Tannic, warm, balanced, balsamic, lingering.

Muro Sant'Angelo Contrada Barbatto is made with Primitivo grapes only. The vineyards are more than 70 years old and are located in Acquaviva delle Fonti in the Bari hinterland on mainly calcareous soils. Organic principles are followed for cultivation with respect for the land and nature, while the entire winemaking process is done in an artisanal way.

Muro Sant'Angelo Contrada Barbatto is made with Primitivo grapes only. The vineyards are more than 70 years old and are located in Acquaviva delle Fonti in the Bari hinterland on mainly limestone soils.

<label>Soil:</label>Limestone
<label>Average vineyard age:</label>80 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Apulian sapling
<label>Vine density:</label>9000
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>Late August
<label>Vinification and ageing:</label>Fermentation in steel. Aged on the lees for 6 months in steel, then 16-18 months in French wood barrels, finally for 6 months in bottle.
<label>Sulfur dioxide:</label>na

Primitivo Gioia del Colle Doc

Chiaromonte

Tenute Chiaromonte

Acquaviva delle Fonti

Intense ruby red. Ripe fruit, spicy notes, toastiness. Full-bodied, soft, tannic, balanced, lingering.

Mistico is a red wine made from Primitivo grapes grown organically and biodynamically. Synergistic agriculture is the winery's philosophy, no chemicals are used, only very little sulfur, the soil does not undergo plowing for a natural development of humus that filters the water on which the plant feeds and grows autonomously without human intervention and pressure.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Ruby red with purple highlights. Red fruits, flowers, citrus, spicy notes. Intense, dynamic, fresh, tannic.

The flagship label of Gianfranco Fino's winery, Salento Primitivo IGT "Es Red" expresses its producer's passion for his land, giving voice to his desire to make the most of it.
Made from vines over 90 years old, it is aged in oak for 12 months before resting for another 18 in the bottle and is a wine rich in aromas and scents, truly unique.

The flagship label of Gianfranco Fino's winery, Salento Primitivo IGT "Es Red" expresses its producer's passion for his land, giving voice to his desire to make the most of it.

<label>Soil:</label>Red earth
<label>Average vineyard age:</label>90 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel with maceration on the skins for 3-4 weeks with two daily delestages. Malolactic fermentation carried out in barriques. Aged in 50% new oak barrels for 12 months, then 18 months in bottle. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Bright soft pink. Exotic fruit, flowers, citrus. Fresh, savory, fruity.

Bombino Nero takes its name from the Apulian way of saying baby, or even good wine. The cluster is conical and medium-sized with blue, round berries with thin skins. It is an atypical grape compared to other southern Italian grapes, not very suitable for the production of full-bodied wines; it is ideal for rosé wines. It grows almost entirely in Apulia and especially in the provinces of Foggia, Taranto and Bari, particularly in Castel del Monte.

Bombino Nero takes its name from the Apulian way of saying baby, or even good wine. The cluster is conical and medium-sized with blue, round berries with thin skins. It is an atypical grape compared to other southern Italian grapes, not very suitable for the production of full-bodied wines; it is ideal for rosé wines.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Bombino Nero Castel del Monte Docg

Bombino Nero

Mild straw yellow. Flowers, fruit, citrus. Fresh, balanced.

Minutolo is a variety that has been growing in Apulia since the 1200s, but was first described in 1892. In the early 2000s, the search for an aromatic grape variety other than Fiano began, and in 2009 the name Minutolo was made official. It grows mainly in the Itria Valley in the province of Bari, but recently it has also developed in the provinces of Brindisi and Taranto.

<label>Soil:</label>Eluvial calcareous-clayey
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon counter-espalier
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation at low temperature in steel. Aged for 5 months in steel, then 1 month in bottle.
<label>Sulfur dioxide:</label>na

Minutolo Valle d'Itria Igt

Minutolo

I Pastini

Martina Franca

Vigna Rampone

Faint straw yellow with greenish highlights. Rosehip, peach, herbs. Fresh, savory.

Verdeca is characterized by conical clusters with medium to large oval berries, is productive and resists most diseases very well. The growing areas are mainly in the provinces of Bari and Taranto. During the 20th century this grape was used mainly for vermouth production, while very little was used to make wine.

Verdeca is characterized by conical clusters with medium to large oval berries, is productive and resists most diseases very well. Growing areas are mainly in the provinces of Bari and Taranto.

<label>Soil:</label>Eluvial calcareous-clayey
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon counter-espalier
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>100 q
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Fermentation at low temperature in steel. Aged for 5 months in steel, then 1 month in bottle.
<label>Sulfur dioxide:</label>na

Verdeca Valle d'Itria Igt

Vigna Faraone

Deep garnet red. Dehydrated red fruit, tobacco, spices, menthol notes. Intense, tannic, persistent.

Patriglione is named after the district where the Negroamaro vineyards, which are more than 80 years old, are located. It is an award-winning wine, a symbol of the winery, is very important in the history of viticulture in southern Italy, proving that high quality reds can be made in the south as well. It is the highest expression of the potential of the Negroamaro grape variety whose grapes are left to dry on the vine before being harvested.

Patriglione is named after the district where the Negroamaro vineyards, which are more than 80 years old, are located. It is an award-winning wine, a symbol of the winery, and is very important in the history of viticulture in southern Italy, proving that high quality reds can be made in the south as well.

<label>Soil:</label>Limestone
<label>Average vineyard age:</label>Between 60 and 70 years old
<label>Estensione del vigneto:</label>15 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>6000 strains per hectare
<label>Average production per ha:</label>40-50 q
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Fermentation of 10-15 days with maceration of 8-12 days in cement tanks at 25°C. Aging in French oak barrels for 12 months.
<label>Sulfur dioxide:</label>na

Cosimo Taurino

Vigneti Contrada Patriglione

Salice Salentino

Faint ruby red. Red fruit in spirit, flowers. Balanced, slightly tannic, soft.

Ottavianello is a native vine of Puglia and probably owes its name to Ottaviano, a town in the province of Naples from which the Marquis of Bugnano introduced it to the Brindisi area in the late 1800s. It is a rather delicate vine but grows in warm areas, withstands drought well, is very fertile and productive but is very susceptible to wood diseases.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Salento Rosso Igt

Ottavianello

Leone de Castris

Vigneti località Cagnazzi

Intense, bright ruby red. Red fruit, flowers, spicy notes, graphite, cocoa. Soft, structured, fruity, fresh, savory, balanced, lingering.

Li Filitti is the name of the old rows planted with sapling vines where Primitivo is grown.  The red soils rise in an area influenced by winds from the sea. It is vinified in an innovative style but still faithful to tradition, the grapes after harvest are processed without being pressed with the help of belts in open tanks with prolonged maceration.

<label>Soil:</label>Iron-rich red on limestone background
<label>Average vineyard age:</label>70 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Apulian sapling
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation and maceration in steel at controlled temperature. Aging of 24 months in steel, 9 of which in barrique.
<label>Sulfur dioxide:</label>na

Primitivo di Manduria Riserva Doc

Masca del Tacco

Vigneti località Torricella

Torricella

Pink claret. Red fruit under spirit, spicy notes, flowers. Fresh savory, structured, round.

A multi-hued rosé wine reminiscent of summer and all the enthusiasm it can arouse, on the olfactory level it highlights a delicate note of cherries in spirit with a hint of spice and a floral finish. From the taste point of view it offers freshness and the right balance between savoriness, structure and roundness. Persistent and sweet finish.

<label>Soil:</label>Limestone, stony
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon and guyot
<label>Vine density:</label>4100 strains per hectare
<label>Average production per ha:</label>65 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel with brief maceration on the skins. Maturation in steel for 8 months. No filtration.
<label>Sulfur dioxide:</label>na

Vino Rosato

Garnet red. Leather, tobacco, underbrush, dried mushrooms, spicy notes. Firm, balanced, tannic.

Falcone is considered a cornerstone of Apulian oenology. It has been produced since 1950 interpreting the tradition of the area, with a rigorous selection from the oldest Nero di Troia vineyards in blends with other indigenous varieties, aged for 14 months in fine wood and at least an additional year in bottle.

Falcone Castel del Monte Rosso Riserva Docg - Rivera

<label>Soil:</label>Deep tuffaceous
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>4800 strains per hectare
<label>Average production per ha:</label>95 q
<label>Harvest time:</label>Late October
<label>Vinification and ageing:</label>Maceration for 15 days in steel winemakers with delestage and frequent pumping over. Aging 14 months half in French oak barrels, the other half in large French oak casks. Then 12 months in bottle.
<label>Sulfur dioxide:</label>60 mg/l

Castel del Monte Rosso Riserva Docg

Vigneti località Castel del Monte

Castel del Monte

Intense ruby red with garnet highlights. Red fruits, flowers, spices, hints of graphite, cocoa powder, balsamic notes. Intense, fresh, savory, tannic, persistent.

The Piano Chiuso takes its name from the land where the vineyards stand, which is "enclosed" by dry stone walls. This is a technique already used by Cistercian monks to isolate small parts of the land where they noticed changes in composition. This wine is made from only Primitivo grapes grown in very small vineyards between dry stone walls.

The Piano Chiuso takes its name from the land where the vineyards stand, which is "enclosed" by dry stone walls. This is a technique already used by Cistercian monks to isolate small parts of the land where they noticed changes in composition.

<label>Soil:</label>Red rich in iron and trace elements on limestone background
<label>Average vineyard age:</label>70 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Apulian sapling
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Prolonged fermentation and maceration in steel. Aged in large barrels for 9 months, then for 6 months in bottle.
<label>Sulfur dioxide:</label>na

Ruby red with garnet highlights. Herbs, sun-dried tomatoes, vegetables, red fruits, floral notes, mineral, menthol notes. Intense, tannic, fresh, chocolate and coffee notes.

Polvanera 17 is made from Primitivo grapes, an ancient variety that gives its fullest expression in this wine.  Vines more than 70 years old are grown as small trees on loamy, clayey soils in the Gioia del Colle area, 300 meters above sea level in the Montevella vineyard.

<label>Soil:</label>Deep, clear, silty-clayey in nature
<label>Average vineyard age:</label>70 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>8000 strains per hectare
<label>Average production per ha:</label>20-30 hl
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation in steel for 4 weeks at 25°C. Aging in steel for 24 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Polvanera

Gioia del Colle

Ruby red with garnet highlights. Red fruits, earth, mint, licorice, white chocolate. Enveloping, firm, acidic, savory, fresh, lingering.

The Primitivo from which Polvanera 16 is made is grown on red iron and limestone soils that rise to altitudes between 300 and 450 meters, in the San Benedetto Vineyard. Vinification takes place in steel to bring out all the peculiarities and characteristics of the grapes and the Murge territory.  

The Primitivo used to make Polvanera 16 is grown on red iron and limestone soils that rise to altitudes between 300 and 450 meters, in the San Benedetto Vineyard. Vinification takes place in steel to bring out all the peculiarities and characteristics of the grapes and the Murge territory.  

<label>Soil:</label>Ferrous red with an underlying layer of limestone rock
<label>Average vineyard age:</label>70 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>7000 strains per hectare
<label>Average production per ha:</label>20-30 hl
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation in steel and maceration for 4 weeks at 25°C. Aged for 24 months in steel, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Bright garnet red. Red fruits, flowers, citrus, spices, balsamic notes. Structured, tannic, fresh, lingering, citrusy.

Puer Apuliae, "Son of Apulia," is the nickname that was given to Frederick II of Swabia. This wine that combines tradition with modernity was so named because it is made from a little-known clone of Nero di Troia. The grapes are grown in the Tafuri vineyard, located in the heart of the Murge characterized by the fortress of Castel del Monte, built ne l 13th century by Frederick II of Swabia.

Puer Apuliae, "Son of Apulia," is the nickname that was given to Frederick II of Swabia. This wine that combines tradition with modernity was so named because it is made from a little-known clone of Nero di Troia.

<label>Soil:</label>Calcareous-tufaceous deep and rich in skeleton
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>4800 strains per hectare
<label>Average production per ha:</label>60-70 q
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Fermentation in stainless steel with maceration for 15-18 days. Aged in barriques and tonneaux for 14 months, then in bottle for 12 months. Unfiltered.
<label>Sulfur dioxide:</label>70 mg/l

Nero di Troia Castel del Monte Riserva Docg

Intense ruby red. Red fruits, ash, charcoal, citrus, mint, spice. Tannic, intense, persistent.

Susumaniello is a very productive vine capable of producing a high quantity of clusters, hence the name meaning "load the donkey." According to some producers, the high productivity of Susumaniello declines when the plants are over ten years old. It was always thought that the grape variety originated in Dalmatia, but recent genetic tests have established that Susumaniello comes from a cross between Garganega and Uva Sogra. It grows mainly in the provinces of Bari and Brindisi and is potentially one of Italy's native grape varieties.

Susumaniello is a very productive vine capable of producing a high quantity of clusters, hence the name meaning "load the donkey." According to some producers, the high productivity of Susumaniello declines when the plants are over ten years old.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Susumaniello Salento Igt

Susumaniello

Tenute Rubino

Vigneti Tenuta Jaddico

Posticeddu

Ruby red with purple highlights. Black fruits, flowers, spices, licorice. Tannic, fruity, fresh.

ES is a sweet wine and is made only from Primitivo di Manduria grapes grown in the province of Taranto in the Manduria countryside. The 60-plus-year-old vines are grown in the most natural way possible, with very little chemical treatment. Harvesting takes place after the clusters have withered on the vine.

ES is a sweet wine and is made only from Primitivo di Manduria grapes grown in the province of Taranto in the Manduria countryside. The 60-plus-year-old vines are grown in the most natural way possible, with very little chemical treatment.

<label>Soil:</label>Red earth
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>8.5 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late August with slight overripening
<label>Vinification and ageing:</label>Fermentation in stainless steel and maceration for 15-20 days. Aging in 50% new barrels for 9 months, then another 9 months in bottle with malolactic fermentation taking place. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Light golden yellow. Butterscotch pastry, tropical fruit, vanilla. Full-bodied.

RN is D'Araprì winery's most representative wine. It is a classic method sparkling wine, an unusual wine for southern Italy, made with only Bombino Bianco grapes grown on land that rises between Majella and Gargano.

<label>Soil:</label>Clay-limestone
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Espalier, Apulian pergola
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>100-120 q
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>First fermentation in 300-litre tonneaux with stay sur lie until January with repeated bâtonnage. Maturation on the lees in the bottle for 36 months.
<label>Sulfur dioxide:</label>na

Bombino Bianco Daunia Metodo Classico Riserva Igt

D'Araprì

San Severo

Vigneti Contrada San Matteo

Straw yellow with greenish highlights. Flowers, peach, white fruit, mineral notes. Fresh, structured, balanced, persistent.

Bianco d'Alessano is a typical variety of Apulia, first mentioned in documents dating back to 1870. It probably originated in the Itria Valley and currently grows mainly in the province of Bari, Brindisi, Taranto and the Murgia plateaus. It is characterized by a conical cluster with round berries, is very productive and resists heat and arid climate very well, which is why it is being looked at with increasing interest for cultivation in hot and arid areas such as California and Australia.

Bianco d'Alessano is a typical variety of Apulia, first mentioned in documents dating back to 1870. It probably originated in the Itria Valley and currently grows mainly in the province of Bari, Brindisi, Taranto and the Murgia plateaus.

<label>Soil:</label>Eluvial calcareous-clayey
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon counter-espalier
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>100 q
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Fermentation at low temperature in steel. Aged in steel for 5 months, then in bottle for 1 month.
<label>Sulfur dioxide:</label>na

Bianco d'Alessano Valle d'Itria Igt

Bianco d'Alessano

Vigna Cupa

Ruby red with garnet highlights. Red fruits, licorice root, chocolate, medicinal herbs, spices. Structured, tannic, persistent, velvety.

The grapes used to produce Tenute Rubino's Visellio Primitivo Salento Igt come from the production area in the province of Brindisi. The soils are located at 100 meters above sea level and are characterized by a medium mixture with the presence of stones.
The wine has a brilliant ruby color, and presents itself to the nose with a range of scents and sensations of a finesse that is difficult to surpass.  On the palate it reveals itself energetic and fascinating at the same time.

Visellio Primitivo Salento Igt - Tenute Rubino


<label>Soil:</label>Medium mixture with presence of stones
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation between 22-24 °C in steel tanks with subsequent 18-day maceration. Aged about 6 months in steel, 8 months in new French oak barrels, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Tuturano

Vigneti Tenuta Uggìo

Garnet red with orange highlights. Salty notes, flowers, red fruit spice, chocolate, incense, licorice, humus, coffee, smoky notes. Velvety, tannic, fresh, saline notes, spicy and fruity.

Graticciaia is a symbol of Apulian winemaking, born in 1986 is produced in limited quantities due to the complex production process and the producer's constant quest to bring an exclusive wine. It is made with Negroamaro grapes from the historic Caragnuli vineyard in San Pancrazio Salentino in the province of Bari. The wine's name comes from the trellises where the grapes are left to dry for 15-20 days thanks to the local microclimate characterized by sea breezes and the tramontana wind that blows often in the fall.

Graticciaia is a symbol of Apulian winemaking, born in 1986 it is produced in limited quantities due to the complex production process and the producer's constant quest to bring an exclusive wine.

<label>Soil:</label>Clayey, calcareous
<label>Average vineyard age:</label>Between 50 and 70 years old
<label>Estensione del vigneto:</label>10 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering on racks and fermentation in steel. Aged again in steel for 26 months, then 12 months in Allier-Nevers barriques.
<label>Sulfur dioxide:</label>na

type

vinification

associations

selections

all wines

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'Pungirosa' Bombino Nero Castel del Monte Docg

'Rampone' Minutolo Valle d'Itria Igt

'Faraone' Verdeca Valle d'Itria Igt

'Patriglione' Negroamaro Salento Igt

'Per Lui Rosso' Salento Rosso Igt

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'Mania' Vino Rosato

'Il Falcone' Castel del Monte Rosso Riserva Docg

'Piano Chiuso' Primitivo di Manduria Riserva Doc

'Polvanera 17' Primitivo Gioia del Colle Doc

'Polvanera 16' Primitivo Gioia del Colle Doc

'Puer Apuliae' Nero di Troia Castel del Monte Riserva Docg

'Torre Testa' Susumaniello Salento Igt

'Es' Primitivo Salento Igt

'RN' Bombino Bianco Daunia Metodo Classico Riserva Igt

'Cupa' Bianco d'Alessano Valle d'Itria Igt

'Visellio' Primitivo Salento Igt

'Graticciaia' Salento Rosso Igt