The Vines

Negroamaro is one of the most important and native grape varieties of Apulia, particularly of Salento. Its very ancient origin dates back to the period of Greek colonization in the 18th century B.C., spreading from the Ionian areas to the provinces of Brindisi and Taranto.

Its name, “Negro-Amaro,” already conveys its main features: Negro for the deep, almost black color of its wines, and Amaro for the pleasantly bitter aftertaste.

Its sensory profile ranges from a very intense, garnet-like color to fruity and floral aromas, with constant notes of red and wild berries, red rose, and violets. On the palate, it is spicy and tannic, structured, pleasantly fresh, with delicate bitter nuances on the finish.

A wine with many souls—never ordinary, always surprising in every style.

One of the most fascinating “traveler” grape varieties in history, Primitivo reached the USA in the 19th century, where its synonym Zinfandel became a true cultural icon of Californian viticulture.

A distinctive trait of this grape is the production of secondary clusters, called racemes, that ripen 15–20 days later than the first harvest, allowing for different wine styles. The French considered it very similar to some of their wines because of its aromatic richness, which is why—just like Negroamaro—it became one of the most exported grapes, especially during the phylloxera crisis, when European vineyards were devastated.

Its wine shows an intense ruby-red color, with pronounced aromas of red fruits and spices. Balanced and harmonious, it can reach high alcohol levels thanks to its natural aptitude for late ripening and drying on the vine. Primitivo vines are long-lived and are often trained in the traditional alberello system, with plants reaching 80–90 years of age.

Another soul of Salento is represented by this black-skinned grape, which finds its ideal home in the Brindisi area and the Itria Valley.

Also known as Somarello Nero, Zuzomaniello, or Cozzomaniello, Susumaniello is a grape renowned for its generosity from the very first years of production. Its clusters grow so abundant and heavy that they bend the vine, giving rise to the nickname that recalls the burden carried “like a donkey.”

In the past, it was mainly used for its high coloring power as a blending grape. Over time, as its productivity declined, it was gradually abandoned and almost entirely uprooted.

Its thick, anthocyanin-rich skins give the wine an intense ruby-red color and good alcohol structure. On the nose, it expresses red fruit and floral notes, followed by herbal and spicy hints. On the palate, complexity, structure, and elegant tannins prevail, making it suitable for long aging.

It lends itself to different wine styles, not only classic reds but also rosés and sparkling wines, both Charmat and Traditional Method, with long aging that enhances its distinctive character.

This variety is highly resistant to diseases and drought, but sensitive to rot in humid conditions. For this reason, it thrives in the breezy, dry hills around Ostuni. In this area, it was traditionally vinified as a single-varietal wine, while in the rest of the Brindisi province it was often blended with Negroamaro, Primitivo, and Malvasia.

Today, Ottavianello is used to produce red wines, rosés, and even pure sparkling rosé wines.

Its color is not particularly deep but very delicate. On the nose, it shows floral and fruity notes. Fairly structured and balanced, it is overall harmonious. Thanks to its bright acidity, even in its red version it pairs beautifully with certain fish dishes.

Maresco, also known as Maruggio, is a typical grape variety of the Itria Valley. Its current name was chosen through a naming contest among researchers: “Mar” recalls the nearby sea of Maruggio, while “fresco” highlights its characteristic high acidity.

Since 2017, following modifications to the IGP Valle d’Itria regulations, it has been possible to indicate the grape’s name on labels. The grapes ripen between mid-September and early October.

Its wines have an intense straw-yellow color with golden reflections. The aromatic profile is moderately complex, with fruity and floral hints. Good alcohol content and structure are supported by freshness, balance, and excellent acidity—qualities that make this variety suitable not only for dry white wines, both blended and pure, but also for high-quality sparkling wines.

Cultivated in the Itria Valley since the second half of the 19th century (in towns such as Locorotondo, Martina Franca, Castellana Grotte, and Ostuni), historical sources also report its presence in Lecce and Bari provinces.

In the past, it was highly valued by the Vermouth industry, which explains its wide spread during the mid-20th century. Later, it was gradually abandoned due to its low yields and tendency to shrivel and rot. However, thanks to the perseverance of some producers and its preference for sunny, ventilated hillside areas of the Itria Valley, where thermal variations enhance aromatic precursors, Bianco di Alessano has been rediscovered. Today, it plays a key role in the prestigious Locorotondo DOC and is appreciated both in blends and as a delicate varietal wine.

Minutolo is one of Apulia’s most aromatic grape varieties, also known as Moscatellina for its pronounced varietal traits.

In 2001, scientific studies confirmed its genetic ties to Muscat Blanc and Muscat of Alexandria, leading to its recognition in IGP and DOC wines under its official name, Minutolo, which is now highly valued.

Vinified both as a single varietal and in blends—as in our case—its excellent structure and aromatic qualities combine harmoniously with other grapes, creating elegant, fine, and persistent wines.

Today, thanks to the many labels available on the market, Minutolo represents a successful example of how Apulia has enhanced and promoted its minor local grape varieties.

Notardomenico is mainly grown in southern Bari, the Taranto area, and around Gallipoli. It is usually trained in the traditional alberello system, on a small scale, as a wine grape. This variety has good tolerance to downy mildew and low susceptibility to rot.

It is present in five Apulian IGPs: Murgia, Puglia, Salento, Tarantino, and Valle d’Itria. Grapes ripen in late September.

The wine shows a ruby-red color with violet highlights. Aromatic and spicy notes dominate, complemented by ripe fruit hints. Overall, it is quite balanced. With moderate alcohol content and anthocyanin levels, it is particularly suitable for rosé wines, either as a pure varietal or blended with other grapes.