Puglia Best Wine Brochure (EN)

REGIONE PUGLIA Programma Promozionale 2009 Finanziato ai sensi della legge 29 luglio 1981, n. 394, art.10 in favore dei Consorzi Agro - Alimentari

THE CONSORTIUM OF PUGLIA BEST WINE APULIAN WINES WIN FOREIGN MARKETS

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Puglia Best Wine

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The wineries

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The vineyards

The wine list

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The Consortium of Puglia Best Wine

3 Puglia Best Wine The quality wine in Apulia is not a recent discovery, it boasts solid roots and entrepreneurial stories of great relevance. Territories, wineries and community have built their economy on the vine growing and on the wine civilization, promoting development and landscape preservation. This alive heritage is now called to new challenges, to overcome the effects of the world crisis and to prepare for the economic recovery. This is the spirit which has given birth to Puglia Best Wine, a consortium for the promotion and the export of quality wine, which gathers five important wine trademarks of Apulia: Tenute Rubino, Cantine Due Palme, Conti Zecca, Candido and the Consorzio Produttori Vini di Manduria.

For the first time, important wineries (whose total production is more than 11 millions bottles a year) form a consortium, showing a considerable skill of planning and a common understanding.

There is a new self-awareness among the wineries, which comes from the regional background and from the relative communities.

For the first time, in the history of wine in Apulia, five territories, five different DOC of Salento, five important productive realities unite together to propose promotion activities abroad.

The experience and the authority of these “Lords� of the quality wines represent a precious heritage for our land. The Apulian qual-

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The Consortium of Puglia Best Wine

5 ity wine is going to face the future with a new enthusiasm and a new deep awareness: the qualitative levels achieved by our wines are really interesting and can doubtless compete with the best Italian and foreign productions. Puglia Best Wine wishes to operate for the promotion of our wines through common strategies and communication tools, by investing in information, as well as in internal training (for the export managers of each winery) and in external training (for the foreign operators).

Puglia Best Wine is a mine of ideas to be realized; we are responsible towards our wineries, our production regions and towards the markets where we have been operating for years with meaningful results. Our productive credibility is at the service of the Apulian quality wine, to strengthen our role in the most mature markets, but – at the same time – aiming also to conquer new markets, such as those of China, India, Northern and Eastern Europe.

The five trademarks export in more than 30 countries and the export amount for them is remarkable. We are engaged in a number of activities supporting new information and training processings about the quality wine produced in Apulia. Negroamaro, Primitivo are no longer minor expressions of a local ampelography, but varieties and wines opening new frontiers in the oenology of the territory. In Apulia new development dynamics can arise also in those fields (as restauration and tourism) which, with the wine world, can share a range of initiatives and programmes. We need the support and the enthusiasm of everybody.

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The wineries

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The wineries 11 millions bottles – five DOC – a productive and social heritage of high level of Salento – here is the Identity Card of a free initiative, promoted directly by the wineries, to support the promotion abroad.

Five different entrepreneurial stories, which share values, philosophy and strategic targets. Puglia Best Wine has gathered together key figures of the entrepreneurial world of Salento, owners of important wineries, of known and appreciated trademarks, representing the best of the Apulian oenology in the world.

• Tenute Rubino (pag. 8) • Cantine Due Palme (pag. 12) • Conti Zecca (pag. 16) • Candido (pag. 20) • Consorzio Produttori Vini di Manduria (pag. 24)

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The wineries - Tenute Rubino

9 Tenute Rubino THE PROJECT In the mid 80s the Rubino family founded the winery through the acquisition of a number of estates that, within a decade, formed Tenute Rubino, an important productive reality, which today is fully active, counting more than 500 hectares in production, 200 of which are devoted to viticulture of excellence.

It was the beginning of a productive course that, in 2000 resulted in the construction of a new vinification and refining cellar, located in Brindisi, and in the realization of an entrepreneurial project, based on quality-wine production in a territory – that of Northern Salento – which is particularly suitable for wine-growing. An entrepreneurial development, which – vintage after vintage – has given birth to great wines, focussed on the idea of enhancement of the native grape varieties and on modern oenological methodologies, aiming at protecting the organoleptic heritage of the grapes.

THE ESTATES The vineyards cover 200 hectares out of the 500 owned by the property. They are located along the Adriatic shore towards the Brindisi hinterland. The four estates (Jaddico, Marmorelle, Uggìo and Punta Aquila) form together a continent in miniature: wines with strongly different features are derived from the same grape variety implanted in different places, giving full expression to the territorial identity which so deeply char-

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The wineries - Tenute Rubino

acterizes the unique and unrepeatable organoleptic profile. Two of the estates are situated a few metres from the sea, in a wonderful, breathtaking, natural scenario. The average planting density varies from 4000 to 6000 vines per hectare; the vines are trained in the counter-espalier system and pruned in spurred cordon. Yields per hectare vary according to each vineyard site and to each grape variety: from yields under 50 quintals per hectare with maxima that do not exceed 80 quintals per hectare.

The 50 hectares Jaddico estate, situated along the Adriatic shore, 8 km North from Brindisi, houses the native varieties of Negroamaro, Black Malvasia, Susumaniello, Montepulciano and Primitivo. The soil is calcareous and sandy thus favouring good development of the vine’s roots and drainage of exceeding waters. This is the place, with its ideal climatic and soil conditions, where the Susumaniello project of Tenute Rubino took shape. The Susumaniello is the grape variety on which Tenute Rubino has carried out large investments in order to enhance the value of its natural richness and fragrance.

The Marmorelle estate, 10 km North-West from Brindisi, is home of the young vineyards of Tenute Rubino. Here the native grape varieties are cultivated: Negroamaro, Black and White Malvasia, Montepulciano – which is also a famous red-berry variety of Southern Italy – as well as the international French Chardonnay.

The Uggio estate, which covers 100 hectares of vineyards, is located on the Salentino plateau, 80-100 metres above the sea level, 14 km South-West of Brindisi. The indigenous varieties implanted are Primitivo, Negroamaro, Aleatico, White and Black Malvasia; Montepulciano, Aglianico, Vermentino – which are of Italic tradition – and the international variety Chardonnay.

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The Punta Aquila Estate, which covers 15 hectares of vineyards, extends SouthWest from Brindisi, housing exclusively Primitivo grapes, the variety of Brindisi par excellence (together with Negroamaro).

THE PRODUCTION Tenute Rubino’s beating heart is the modern cellar, an avant-garde structure for the precision oenology. The vinification apparatus is the most advanced and reductive-cold technology is used in the different phases of the vinification process. The wine-making procedures are sensitive to the peculiarities of each varietal located in its specific vine-site. All the viticulture practices are carried out according to specific policies respectful of each single variety. It is a complex process that requires efficient organization. Tenute Rubino utilizes small and medium-sized fermentation tanks in order to allow a regular pumping over and obtain a satisfying extraction of tannins and of the varietal aroma. Slow fermentation is carried out at a temperature not exceeding 25°C in order to prolong the yeast action and complete sugar transformation. After the drawing off and the soft pressing of the skins, the wine starts ageing either in steel tanks or French (300) or American (100) wood barrels. Each label has a different ageing period. The wines are constantly tasted and monitored to assure a balanced evolution.

The production consists of a range of 11 wines, most of which are monovarietals. They give light to a high quality company production and are sold at the correct price for the market. The pleasantness of its floral notes, the harmonious flavour of ripe red fruit and the aromatic power of its indigenous varieties make Apulia a benchmark for quality wine.

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The wineries - Cantine Due Palme

13 Cantine Due Palme Unite to grow: come together to reinforce the presence of the territory, stimulate from below a productive sharing centered on the quality of the grape, organize to build a strong propensity in the international market; these are the cornerstones of Cantine Due Palme that have allowed and continue to allow many small producers to better express their potential.

THE PROJECT It’s a story that begun twenty years ago, made of love for a territory, passion for quality and good management skills. Cantine Due Palme, is a cooperative founded in 1989 in Cellino San Marco, in the province of Brindisi in the high part of Salento. It is a project of Angelo Maci, fourth generation of winemakers/ grape growers, who with steadiness and dedication has made this reality one of the biggest and most active cooperatives of Apulia and of the South of Italy. 1,000 members and 2,200 hectares of vines (located in the triangle of land that encompasses the provinces of Brindisi, Taranto and Lecce, in the heart of Salento) are the foundation for the production of quality that the passion and the skills of Angelo Maci (president and enologist of the winery) models into wines of excellence, strongly tied to soil and climatic conditions of the region that have made Cantine Due Palme one of the brands of reference in quality wine produced in Apulia.

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The wineries - Cantine Due Palme

In the course of twenty years, Angelo Maci together with a staff of great prestige and due to shrewd investments, restructuring and important acquisitions has transformed this cooperative winery into a high profile reality. Last in the order of time, the historic Cantina Sociale Riforma Fondiaria di Cellino San Marco (one of the oldest cooperatives of Apulia founded in 1955) and Cantina Sociale Angelini di San Pietro Vernotico (another historic brand of the Apulian cooperatives) contributed to ferry the initial core of Cantine Due Palme into a brand that today represents wine of quality that stands out among the wineries of the south of Italy. Thanks to a strategic vision of medium and long breath and attentive and scrupulous productive practices (in the vineyards as in the cellar), in a short time, Cantine Due Palme has been able to build a strong and credible productive reality producing, from harvest to harvest, wines that obtain the favor of the public as wells as critics.

Cantine Due Palme has become a symbol of the Apulia of excellence, an important testament to the territory, to the history and culture of Salento. The element that distinguishes Cantine Due Palm from the other cooperatives of Apulia is the strong belief in the Salento traditional viticulture (especially in the Apulia bush vine training system) thanks to effectively optimizing of all the resources that come from the territory. A solid identity in its roots matched with its prudent and strategic management has enabled Cantine Due Palme to promote their production of excellence in foreign markets, expanding year to year, its international cliental.

THE VINEYARDS From the 220 hectares of vineyards, 90% are red varieties and 10% are white, with an average annual production of about 20 million kilograms of grapes for a yield that ranges between 70, 000 to 80, 000 kilograms per hectare. The ampelographic patrimony numbers among Negroamaro, Primitivo, Susumaniello, Aleatico, Fiano e Malvasia Nera – the varieties that Apulia has rightly become known for as a territory of production excellence. The allochthonous varieties are Sangiovese, Montepulciano, Cabernet Sauvignon, Merlot, Syrah, Pinot Bianco and Nero, Chardonnay and Sauvignon.

One of the projects that Cantine Due Palme is investing in with strength, considering one of the principle factors of the wineries communication with a strong

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international value, consists of a program of protection and preservation of the traditional Apulia bush vine training system. An investment that is based on the essence of the Apulian wine tradition because the training system is not only a useful technique for management of the vineyard which ensures greater quality of grapes, but the custodian of a precise identity, alive and rooted in every single member, as well as the preservation of the landscape of Salento.

THE PRODUCTION Everything at Cantine Due Palme has a close link to the territory, the history and the culture of Salento. The stages of vinification of the grapes take place in the new cellar in Cellino San Marco that spreads over a surface of 35,000 square meters. In this productive structure all the post harvest operations take place from the vinification to maturation, bottling and aging.

The center of production is an avant-garde structure where precise enology is practiced; during the harvest stage, 11,000 kilograms of grapes are transformed daily on three levels of quality. The process is performed according to a production discipline that follows the different harvesting times and the different varietals. For this transformation process, Cantine Due Palme utilizes the most cutting edge cooling technology and has a storage capacity of 30 million liters of which one third is made by using thermo-regulated horizontal and vertical steel rotary fermentation tanks.

The cooperative’s facility has five stations to unload grapes, four soft vacuum presses, five crushers, two refrigerator groups of 1,100,000 frigories per hour and a cutting edge laboratory for analysis. At the facility in Cellino San Marco you find the cellar where the wines mature in barriques produced in the French areas of Allier and Troncais and in Slovenian oak of 225 liters, while only the Selvarossa Riserva matures in large wood vats and in French oak tonneaux.

The cooperative’s range is made up of 18 wines of which 7 are DOC, 7 IGT and 2 are Vini da Tavola, plus 2 sparkling wines and a grappa made from the pomace of Malvasia Bianca. With twenty harvests behind them, Cantine Due Palme boasts awards from guides and professionals of the world: shining bright is the “Special Vinitaly Prize” awarded to Cantine Due Palme as the best winery in 2007 and 2009, the “Tre Bicchieri Gambero Rosso” given to our Selvarossa Salice Salentino Rosso DOC Riserva 2004, 2005, 2006.

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The wineries - Conti Zecca

17 Conti Zecca Conti Zecca winery is located in the heart of Salento, more precisely in Leverano, in the province of Lecce. With a 500 years tradition in viticulture and wine making, the Zecca family, originally from Campania but strongly rooted in Salento, has created a quality wine brand well known and appreciated throughout the world.

A SECULAR STORY Conti Zecca has a five-century history made up of passion, tradition and innovation that has brought it to become one of the most important wineries in Salento and Apulia. It was around 1500 when the Neapolitan Zecca family decided to move to Leverano in Apulia, in the heart of Salento, and to begin an intense agricultural activity on their own estates. Already at that time, they started cultivating vines and olive groves that had a noble and very old tradition in that area.

During the centuries the productive tradition evolved further, as evidenced by the decision of Leone XIII to give the Zecca family the title of Count in recognition of the favourable results of excellence achieved. In 1935 the Count Alcibiade Zecca decided to vinify the grapes cultivated on his own estates: the winery of Leverano was built, a modern and efficient installation that made this town become one of the most important trading districts in Salento and in the whole Apulia.

After the Second World War that destroyed everything, the dif-

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The wineries - Conti Zecca

ficult reconstruction was possible thanks to the entrepreneurial mindset and the old pride of people with secular roots in the land. Alcibiade’s son, Count Giuseppe, eliminated the old labor colony system of working the land, instituted more modern ways to work in the vineyards and expanded the productive chain introducing a bottling plant. Thus the first label Donna Marzia was born, bearing the name of one of the Conti Zecca Estates. Since 1500, the Zecca family’s devotion to the vine-cultivation has never been interrupted.

Today, the heirs - the Counts Alcibiade, Francesco, Luciano and Mario Zecca are passionately devoted to managing the family company. They work with meticulous care overseeing the entire production: from the selection of the most adaptable clones to the soil and climatic conditions, from the planting of the vines to the choice of agricultural techniques and of the ideal grape harvesting time in order to produce wines of the highest quality, from the bottling of the finished wine to its commercialization.

THE VINEYARDS Conti Zecca winery is composed of an ancient company complex located between the provinces of Lecce and Brindisi. 800 hectares of land, whose 40% are vineyards: 320 hectares distributed over four large estates between Leverano and Salice Salentino in the great wine producing areas of the DOC of Salento: Donna Marzia Estate (100 hectares in Leverano), Saraceno Estate (50 hectares in Leverano), Santo Stefano Estate (70 hectares between Salice Salentino and Leverano) and Cantalupi Estate (140 hectares in Salice Salentino).

Both Apulian native grapes (Primitivo, Negramaro, Malvasia Nera, Aglianico, Fiano, Malvasia Bianca and Vermentino) and other international varieties (Cabernet Sauvignon, Merlot, Chardonnay) are cultivated, since the latter types have also been able to adapt themselves to the soil and climate characteristics of the surrounding habitat of Puglia. The soil of the estates is alluvial in origin, of medium consistency, more or less deep with some areas tending to be cal-

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careous. The growing technique for the vines is the one of cordone speronato (spurred traning), more rational than the traditional alberello pugliese (head training) used locally, which preserves all the benefits of the previous system and mechanizes most of the productive cycle.

The productive vegetal development of the plant requires pruning, suckering, removal of the buds, de-leafing, cutting branches and removal of suckers. This work is carried out directly by the staff of the estates, as well as the work of green harvesting in order to increase the organoleptic quality of the wine. The direct management of the vineyards allows the Azienda Conti Zecca to plan their wine directly in the fields, as the modern oenolgy requires and to assure the market the best wines at the best price.

THE CELLAR Located in Leverano, the winery is the only point of collection and wine making of the grapes coming from the family’s four estates. The winery’s winemaking capacity consists of 45,000 quintals of grapes while about 65,000 hl of wine can be stocked. The wine can be aged, according to the specific needs, in stainless-steel tanks, in medium or small size cement tanks, lined by epoxy resin, or in French oak barrels located in a fixed-temperature basement.

During recent years Conti Zecca winery has created new products perfectly responding to the needs of the most discerning clients, while respecting the best traditional values.

The Conti Zecca winery produces a wide range of red, white and rosé wines: from “wines of the estates” (Cantalupi Estate, Donna Marzia Estate, Saraceno Estate, Santo Stefano Estate) to Selection wines: (the Nero, the Terra, the Cantalupi Riserva, the Primitivo, the Negroamaro, the Cantalupi Rose’, the Luna, the Fiano, the Sud Est, the Malvasia Bianca and the Sole): high quality wines that have made the enormous potential of viticulture and wine making of Salento and Apulia known in Italy and all over the world.

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The wineries - Candido

21 Candido A tradition that spans eighty years of entrepreneurial history always carried out with commitment, far-sightedness and with a great consciousness of the viticulture and enological potential of Apulia. Candido is the enological quality of Salento.

THE PROJECT Today, the brothers Alessandro and Giacomo, represent the third generation actively committed in the family business, founded at the end of the 1920’s that comes to us with undiminished vitality and passion. The winery is located in an area almost flat and not very high above sea level between Guagnano and San Donaci. It was founded in 1929 when Francesco Candido reclaimed more that 250 hectares of marsh land and transformed it into vineyards symbolic of the modern viticulture of the South of Italy. Decades pass and the agricultural activity of the winery evolves to the point of developing the idea of making wine from its own family estate’s production of grapes: an important step for the entire community of Salento which recognizes Candido as a reality reference committed to achieving economic development and progress in areas where the agricultural identity and the rural culture have deep roots.

The initial productive project evolved, becoming a solid reality able to bring up the name of Salento to the world. Together with the work of other virtuous producers, this project contributed to clearing the way for Apulia to be known as a wine producing area of quality in Italy. Candido, by blending tradi-

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The wineries - Candido

tion and innovation, made this brand an ambassador of Apulia in the world of quality wine. Today the Candido estate fosters a solid enological culture made of place and man, of unique tastes and traditions. Then and now, at Candido, making wine means feeling intense emotions that start from the rows of vines – the heart of the productive process – to the finished wine from the cellar.

Every operation is followed with attention and passion that alone guarantees the quality of the final product.

At the winery, everything is followed to the detail, from the land to the wine cellar, putting into practice experience and passion, research and professionalism.

The vineyards and the plants are preserved and cultivated while in the cellar the most modern vinification technology retains the organoleptic quality of the grapes that come from the productive contexts and with optimum weather conditions. Alessandro and Giacomo have firmly maintained their ties to the land and the tradition. Beginning with their dedication and passion that in three generations has never failed, they continuously focus on a program of development and innovation of the production while attentively looking to the market and consumers to seek out the modern trends and new requirements.

THE VINEYARDS The productive centers of the estate are in San Donaci, in the province of Brindisi and in Guagnano, in the province of Lecce; two small towns along the ancient road that connects Taranto to Lecce. The estate owns 140 hectares of vineyards all in the DOC Salice Salentino appellation. Another 180 hectares are cultivated by small owners with consultation of the winery’s technical staff.

The estate’s ampelographic platform is strongly made up of autochthonous varieties that have made Apulia famous in the world for its wines: Negro amaro, Primitivo, Malvasia Nera, Malvasia Bianca and Aleatico in addition to the rediscovery of Fiano Minutolo with which the winery makes a white wine with great finesse. The estate also grows some allochthonous varieties that

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adapt well to the Salento soils like the Italian Sangiovese and Montepulciano and the international Syrah, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc. In all the productive contexts of the estate, the soil is clayey – calcareous of medium consistency, particularly favorable to the cultivation that allows the grapes to better tap the nutrients released from the plants.

In the vineyards, all the stages of the plants’ growth are consistently followed.

The maturation of the sugars and the accumulation of the polyphenols are guaranteed by cluster thinning the plants in order to reduce the yield per hectare. The prevalent vine training system is espalier trellis with exception of some varieties like Negro amaro, Primitivo and Aleatico that are trained by the traditional Apulia tree/bush system. The average density per hectare is around 4000 plants for all varieties planted.

THE PRODUCTION All the vinification operations are carried out in two distinct phases at the two cellars in Guagnano and San Donaci. The first phase of storage and processing of the grapes takes place in Guagnano while the maturation of the red wines in barrels and barriques (of French oak from the esteemed Allier forest), bottling and bottle aging are carried out in San Donaci in a totally temperature controlled cellar. During the various stages of wine making, Candido pays great importance to not alter the wine quality.

All the latest technology tends not to be invasive. For this, the production equipment is subject to continuous investment upgrades with the latest generation. Candido is one of the institutions considered for quality wines in Apulia.

Its production is a safe haven for those who seek wines strongly characterized by the territory with a competitive quality/price relationship. The range of wines consists of 14 labels, 4 of which are DOC and 10 IGT, between red, white, rose and sweet wines. The flagship wines of the estate are Cappello di Prete, Duca D’Argona, Cassio Dione and Aleatico.

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The wineries - Produttori Vini Manduria

25 Produttori Vini Manduria The capital of Primitivo is the city of Manduria, its productive heart is, for sure, the winery Produttori Vini Manduria, Masters in Primitivo, one of the first cooperatives of Apulia legally constituted from 1932, but operating since the beginning of the 1900’s.

THE HISTORY In Manduria, a small group of “illuminated” winemakers / grape growers wanted to unite their forces giving life to the Federazione Vini (the name of the winery when founded) to optimize and enhance the wine that already had great acclaim: Primitivo. The story of the Produttori Vini Manduria winery is a path of love, loyalty and dedication to viticulture, enology and the territory that comes to us today, thanks to a custodian of knowledge that the current 400 members hand down from generation to generation. The history of the winery is tied hand in glove to the epic variety most diffused in Manduria.

Then as now, the cooperative guarantees the highest quality of Primitivo through its strict compliance to the specifications of production of the DOC ‘Primitivo di Manduria’. With care and a way of working by paying close attention to the details has permitted its members to claim the title of ‘Masters in Primitivo’, a name that gives sense to the strong cohesion that reigns among all members that who, although of different ages and differing productive structures, are united in the common project to protect the ancient viticulture and winemaking tradition.

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The wineries - Produttori Vini Manduria

That commitment combined with modern agricultural and enological techniques today offer the final consumer quality wine at the right price. The basis of this productive project is a leadership team that focuses on the winemaking tradition, the territory and the identity of an entire community, which over time has built a collective entrepreneurial experience, shared and proudly lived with a strong sense of belonging and affirmation of their identity.

Values, humanity, life stories devoted to wine, land and labor that are played out every day can also be seen at the Museum of the Civilization of the Primitivo Wine. Housed in the cellar, through paths of memeory, the museum offers wine tourists a bit more: in addition to wine tasting accompanied by authentic dishes of the peasant food tradition, the transmission of the unique and unrepeatable characteristics of the territory from which the wines come is also experienced.

All this is communicated through ALCEO Salentino, a magazine of the culture of winemaking and territory published by the cooperative since 2003.

THE VINEYARDS The Produttori Vini Manduria cooperative has 900 hectares of vineyards which all fall within the DOC Primitivo Manduria area. The ampelographic patrimony of the winery is dominated by the indigenous variety Primitivo. To complete the picture of the varietals grown, there are plenty of the traditional grapes of Salento like Negor amaro. The care of the singular members’ vineyards is regulated by the disciplinary procedures which determine the main agricultural actions taken. The technical staff of the cooperative provides the individual producers assistance and advice on the agricultural choices during the pre harvest phase and harvesting times.

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The most recurrent type of vine training system, especially for the older vines, is the traditional tree or low bush system, while it is customary to use the espalier trellis system for the younger vines. The average density is 4,000 to 5,000 vines per hectare with an average yield per hectare of 11,000 kilograms of Negroamaro, 9,000 kilograms of Primitivo; the yield is sometimes even lower and in some cases even half for the finest wines or for the naturally sweet Primitivo wines derived from the older plants. The plants of the cooperative, in fact, undergo a thinning out process that increases concentration, structure and organoleptic complexity in the grapes; the individual lots of grapes are checked, selected and go into making the wine respecting the principles of uniformity of quality from the vines to the finished bottle.

THE PRODUCTION The timing of delivery takes into account harvest times and varietal differences, with the aim to bring into the vinification process perfectly healthy and intact grapes. The process of transformation, vinification and aging are conducted by the cellar staff using modern facilities and tools who traces the old winemaking tradition.

The cooperative’s range of wines consists of 8 wines (5 DOC and 3 IGT), a sweet sparkling wine made from Primitivo, and a fine grappa from selected pomace of Primitivo that is the principle variety of the winery: 5 different labels for a wide range of variations of tastes and perfumes, made with the best selection of grapes and wood aging for some wines. The Primitivo wines are the pride of the production of the Produttori Vini Manduria winery and are the most awarded wines by wines guides and magazines.

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The Vineyards

29 The Vineyards The Apulian territory is predominately level, characterized by vast plateaus and low lying hills that reach the sea. The vines are planted throughout a good part of the agricultural surface. The cultivation of the vines in these areas have spanned all the ages: from the Greeks to the Romans, passing to Lombards and the Byzantines and the Normans, on to the Angevins and the Aragons until our times, making this area one of the most productive in Italy.

The altitude and composition of the soils, sun exposure and irradiation, temperature range and ventilation give Salento extraordinary microclimatic conditions and a territory that, although different from zone to zone, results in an extraordinary cultivation of vines to the production of wine. The Apulian ampelographic patrimony distinguishes itself by the extensiveness of the autochthonous varieties that nature and the work of the man have selected over centuries of viticulture.

Negroamaro is the most widely known of the Apulian autochthonous varieties. Thanks to the work of some producers that focused on quality, only in the last twenty years, it has been recognized as a wine that contains enological characteristics and superior organoleptic qualities.

Primitivo, together with Negroamaro has successfully exported the name of Salento and Apulia in international markets.

Susumaniello is the third autochthonous variety of Salento and in particular the Brindisi agriculture. In the traditional viticulture from this territory Susumaniello was planted together with Negroamaro and Malvasia Nera.

Many varieties of the Malvasia denomination often have in common only the name, probably derived from the Greek port Monemvasia where sought after sweet wines were exported all over the Mediterranean.

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The wine list

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The wine list Respect and enhance the grape quality to make high quality wine in which the organoleptic and varietal characteristics transmit the the uniqueness of the terroir and the area of production; an important added value that affirms the new competitiveness of the wine producing area of Apulia and satisfies the tastes and consensus of wine lovers all over the world.

The selection of the best wines from the wineries participating in the Consortium Puglia Best Wine

tenute rubino

TENUTE RUBINO

CANTINE DUE PALME

CONTI ZECCA

CANDIDO

Torre Testa

Selvarossa

Nero

Casina Cucci

Visellio

Brindisi Rosso

Primitivo

Tenuta Marini

Marmorelle Rosso

Primitivo

Negramaro

Porta Falsa

Negroamaro

Serre

Terra

Le Pozzelle

Jaddico

Squinzano

Cantalupi Riserva

La Carta

Punta Aquila

Tenute Albrizzi

Luna

Devinis

Giancòla

Tinaia

Fiano

Cappello Di Prete

Marmorelle Bianco

Bagnara

Cantalupi Bianco

Duca d'Aragona

Vermentino

Rosato Due Palme

Cantalupi RosĂŠ

Aleatico

Saturnino

Paesano

Sole

Paule Calle

PRODUTTORI VINI MANDURIA Memoria Lirica Elegia Madrigale Madrigale oro Neama Sereno Amoroso Folletto Cuor di Primitivo

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The wine list

TENUTE RUBINO

TENUTE RUBINO

Name: Torre Testa Appellation: Red, IGT Salento Variety: Susumaniello 100% Production area: Brindisi Nature of the soils: Sandy Training system: Head training and cordon trained, spur pruned Density of plants: 5.000-6.000 per hectare Yield per hectare: 5 tons Vinification: After a maceration of16 days at controlled temperature the fermentation is carried out in steel tanks. Malolactic fermentation is totally carried out Maturation period: About 1 year in barrique. Bottle ageing minimum 12 months Alcohol: 13,00% vol.

Name: Visellio Appellation: Red, IGT Salento Variety: Primitivo 100% Production area: Brindisi Nature of the soils: Stoney, medium consistency Training system: Cordon trained, spur pruned Density of plants: 4.000 per hectare Yield per hectare: 6 tons Vinification: After a maceration of 18 days at controlled temperature the fermentation is carried out in steel tanks. Malolactic fermentation is totally carried out Maturation period: About 8 months in barrique. Bottle ageing for 12 months Alcohol: 14,00% vol.

TASTING NOTES Color: Dark garnet red with violet reflections Nose: Clear, elegant, ethereal and complex notes of black cherries and plums in brandy, blackcurrant and blackberry jam, hints of chocolate, juniper, nutmeg, liquorice, cinnamon and ink Palate: Classy and harmonious, intense with a long finish, the result of strong and fragrant fruit, powerful acidity and incomparable fine tannins, noble and defined Serving temperature: 18°C Food Pairing: Gnocchi in lamb sauce, roasted kid leg “delle Murge”, stewed “maialino nero” with potatoes, ventresca di tonno with tomatoes and capers. Perfect with the Canestrato Pugliese DOP.

TASTING NOTES Color: Impenetrable and brilliant ruby Nose: A range of insuperable fine aromas and sensations. Notes of plums in brandy, blackcurrant and blueberry jam, “visciole”, cloves and nutmeg leave the way to hints of star anise, violets and liquorice Palate: Powerful and fascinating at the same time, seductive for its personality and vitality, fresh yet remarkably fruity, finds its equilibrium in mature and round tannins and in its balanced acidity Serving temperature: 18°C Food pairing: Timballo di lasagne al forno, cinghiale in agrodolce, stufato di lepre, capriolo in umido, filetto di manzo al tartufo nero, seasoned and tasty cheeses.

33

TENUTE RUBINO

TENUTE RUBINO

Name: Marmorelle Rosso Appellation: Red, IGT Salento Variety: Negroamaro 85%, Malvasia Nera 15% Production area: Brindisi Nature of the soils: clayey, medium consistency Training system: Cordon trained, spur pruned Density of plants: 3.800 per hectare Yield per hectare: 8 tons Vinification: After a maceration of 8 -10 days the fermentation is carried out in steel tanks. Malolactic fermentation is totally carried out Maturation period: In steel tanks. Bottle ageing for 2–3 months Alcohol: 13,50% vol.

Name: Negroamaro Appellation: Red, IGT Salento Alcohol: 13,00% vol.

Variety: Negroamaro 100% Production area: Brindisi Nature of the soils: Medium consistency Training system: Cordon trained, spur pruned Density of plants: 5.000 per hectare Yields per hectare: 7 tons Vinification: After a maceration of12 days at controlled temperature the fermentation is carried out in steel tanks. Malolactic fermentation is totally carried out Maturation period: About 5 months in 40 hl wood tanks. Bottle ageing for 4 months Alcohol: 13,00% vol.

TASTING NOTES Colour: Intense and bright ruby Nose: A wide and variegated array, ethereal and fine notes of cherry, blackcurrants, blueberries and blackberries, hints of nutmeg and cocoa Palate: Warm and pleasant with a great correspondence between taste and nose. The fruit well-amalgamates with the tannins and its fine acidity Serving temperature: 14°C Food pairing: Try with “tagliatelle al ragù di maiale”, black “orecchiette” with tomato and ricotta cheese, horse meat “straccetti” in sauce, roasted lamb with potatoes., shortly seasoned cheeses.

TASTING NOTES Color: Bright ruby Nose: Ethereal and enveloping notes of cherries in brandy, plums, mulberry, blackcurrant along with nuance of black pepper, tobacco, liquorice, thyme, rosemary, leather and juniper Palate: Warm and elegant, full with a balanced alcohol structure, velvety and harmonious, long and persistent, rich of gentle and smooth tannins Serving temperature: 16°C Food pairing: Try with pork stew, grilled steaks of Chianina, orecchiette with horse meat sauce, rabbit “alla Contadina” with black olives, medium-aged cheeses.

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The wine list

TENUTE RUBINO

TENUTE RUBINO

Name: Jaddico Appellation: Red, DOC Brindisi Variety: Negroamaro 70%, Montepulciano 15%, Malvasia Nera 15% Production area: Brindisi Nature of the soils: Sandy Training system: Cordon trained, spur pruned Density of plants: 4.000 per hectare Yield per hectare: 6 tons Vinification: After a maceration of 18 days at controlled temperature the fermentation is carried out in steel tanks. Malolactic fermentation is totally carried out Maturation period: About 8 months, in barrique. Bottle ageing for 12 months Alcohol: 13,00% vol.

Name: Punta Aquila Appellation: Red, IGT Salento Variety: Primitivo 100% Production area: Brindisi Nature of the soils: Medium consistency Training system: Cordon trained, spur pruned Density of plants: 6.000 per hectare Yield per hectare: 7 tons Vinification: After a maceration of 15 days at controlled temperature the fermentation is carried out in 10 days in steel tanks. Malolactic fermentation is totally carried out Maturation period: About 4 months in 40 hl wood tanks. Bottle ageing for 4-6 months Alcohol: 14,00% vol.

TASTING NOTES Color: Intense and bright garnet Nose: Complex and of great impact, clear and charming, it shows fragrant and clean notes that remind cherries in brandy, chocolate and black pepper, plums along with leather, tobacco and clove aromas Palate: Juicy and vibrant, pleasant to drink, it combines perfectly acidity, smoothness and tannins Serving temperature: 16°C Food pairing: Try with gnocchi with black truffle and porcini mushrooms, “orecchiette” in sausage sauce, braised beef, roe stew, tasty and seasoned cheeses.

TASTING NOTES Color: Dark ruby Nose: This full and enveloping wine shows ethereal, fragrant and rich notes. It displays scents and nuance of cherries in brandy, mulberry jam, blueberry and blackcurrant, humus, tobacco and ginger, black pepper and herbs Palate: Dynamic, coherent and of strong impact, it shows fascinating mineral aromas that well combine with the powerful structure of the fruit, the acidity and the pleasant and exuberant tannins Serving temperature: 18°C Food pairing: Try with “bucatini” in boar meat sauce, “pappardelle” in hare sauce, rigatoni “con la pajata”, pork stew, tripe rolls, “spiedo di manzo al lardo” and medium-seasoned cheeses.

35

TENUTE RUBINO

TENUTE RUBINO

Name: Giancola Appellation: White, IGT Salento Variety: Malvasia Bianca 100% Production area: Brindisi Nature of the soils: Sandy Training system: Cordon trained, spur pruned Density of plants: 3800 per hectare Yield per hectare: 6 tons Vinification: The fermentation is carried out in steel tanks Maturation period: Bottle ageing for 6 – 8 months Alcohol: 13,50% vol.

Name: Marmorelle Bianco Appellation: White, IGT Salento Variety: Chardonnay 80%, Malvasia Bianca 20% Production area: Brindisi Nature of the soils: clayey, medium consistency Training system: Cordon trained, spur pruned Density of plants: 3.800 per hectare Yield per hectare: 8 tons Vinification: The fermentation is carried out in 12 days Maturation period: Ageing in steel tanks. Bottle ageing for 2–3 months Alcohol: 13,00 vol.

TASTING NOTES Color: Straw yellow with lively golden green highlights Nose: Fragrant scents of broom, iris and acacia follow notes of pineapple, yellow peach, vanilla, almond and marine fragrance Palate: Very elegant and gentle, it strikes for its roundness, structure and sapid flavour well-balanced by a fresh and gratifying acidity Serving temperature: 10°C Food pairing: Try with rich dishes like swordfish rolls with sauce “alla messinese”, risotto with “gamberoni imperiali di Gallipoli” and truffle, roasted groper with Mediterranean herbs, char-grilled “tonno pinna rossa” fillet. Serve with cruditè of langoustine, steam cooked langoustine served with a drop of extra virgin olive oil, raw seafood, cous cous with harissa and speck omelette.

TASTING NOTES Color: Light straw yellow, with delicate green nuance Nose: Delicate and wrapping scents of fruit and flowers, notes of mango, banana, yellow peach, white plum, grapefruit, orange blossoms and broom Palate: Round, well-balanced and persistent, sapid and mineral, its fresh acidity makes it pleasant and lively Serving temperature: 10°C Food pairing: Try with warm sea salad, boiled shrimps, “tagliatelle” with shrimps and asparagus, grilled swordfish rolls, parched sea bass and chicken with sage and thyme.

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The wine list

TENUTE RUBINO

TENUTE RUBINO

Name: Vermentino Appellation: White, IGT Salento Variety: Vermentino 100% Production area: Brindisi Nature of the Soils: Stoney medium consistency Training system: Cordon trained, spur pruned Density of plants: 6.000 per hectare Yield per hectare: 6 tons Vinification: The fermentation is carried out in steel tanks Maturation period: Ageing in steel tanks. Bottle ageing for 3 months Alcohol: 13,50% vol.

Name: Saturnino Appellation: rosè, IGT Salento Variety: Negroamaro 100% Production area: Brindisi Nature of the Soil: sandy Training system: Cordon trained, spur pruned Density of plants: 3.800 per hectare Yield per hectare: 8,5 tons Vinification: The fermentation is carried out in steel tanks Maturation period: Ageing in steel tanks. Bottle ageing for 2 months Alcohol: 13,00% vol.

TASTING NOTES Color: Delicate straw yellow, with bright and clear green highlights.

Nose: seductive, intriguing, complex with remarkable hints of elderflower, broom, grapefruit, green apple, almond blossoms, white pepper and flint Palate: well-balanced and intense, gifted with an inviting acidity, good correspondence between nose and taste, fine and persistent Serving temperature: 8°C Food pairing: try with “tagliolini” and lobster, ravioli filled with crayfish with scents of lemon balm and basil, trancio di ricciola agli agrumi and red-tuna “polpette”, veal with tuna and mayonnaise sauce.

TASTING NOTES Color: Clear and brilliant pink Nose: Fragrant and fresh notes of violets, cherry and rose meet scents of pomegranate, raspberry and strawberry Palate: sapid, marine, mineral and round characteristics combine perfectly with a mouth-filling flavour Serving temperature: 12°C Food pairing: try with stuffed aubergines and peppers, spaghetti with sea-urchins, seafood lasagne, risotto with porcini mushrooms, stuffed cuttlefish, polpo (octopus) “alla pignata”, fegatini alla brace, galletto rustico alla piastra, and the traditional lamb “arrosticini”.

37

CANTINE DUE PALME

CANTINE DUE PALME

Name: Selvarossa Riserva Appellation: Red, DOP* Salice Salentino Variety: Negroamaro and Malvasia Nera Production area: Vineyards located in the DOP* Salice Salentino area Nature of the soils: Deep and sandy Training system: tree/bush Density of plants: 5,000 per hectare Yield per hectare: 5-6 tons Vinification: Maceration in horizontal rotating vats of 50,000 liters for 14 days where the alcoholic fermentation is completed at a temperature of 20째C. Malolactic fermentation occurs in barriques (Allier & Trocais) Maturation period: in barrique for 9 months. Bottle aging for at least 4 months before market release Alcohol: 14% vol.

Name: Brindisi Rosso Appellation: Red DOP* Brindisi Variety: Negroamaro and Malvasia Nera Production Area: vineyards found in the DOP* Brindisi area Nature of the soils: Deep and sandy Training system: Apulian tree/bush Density of plants: 4,500 plants per hectare Yield per hectare: 9 tons Vinification: Soft de-stemming using new methods that guarantee a very delicate technique. Maceration is done in 50,000 liter horizontal rotating tanks. During the period of 14 days, the wine completes alcoholic fermentation at temperatures no higher than 20째C. The wine is then put into 225 liter French oak barriques from Allier & Trocais where the malolactic fermentation is completed Maturation period: Aged for nine months in 225 liter barriques from Allier and Trocais Alcohol: 12.5% vol.

TASTING NOTES Color: Deep and intense ruby red with amaranth reflections Nose: Appealing aromas of cherry jam and hints of vanilla Palate: Marked by notes of red fruit and nuances of wood Serving temperature: around 18째C Food Pairings: Roasts, rabbit, noble wild game, aged cheeses, blue cheeses. *Cantine Due Palme has decided to apply the new regulation (CE) N. 607/2009 of the Commission, dated July 14 2009

TASTING NOTES Color: Intense ruby red Nose: Full body, long persistence Palate: Velvety, harmonic and round Serving temperature: 16-18째C Food pairing: Important and long life wine, soft tannins, full bodied and pleasant, goes well with full flavored dishes.

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The wine list

CANTINE DUE PALME

CANTINE DUE PALME

Name: Primitivo Appellation: Red, IGP* Salento Variety: Primitivo Production area: Salento Nature of the soils: Deep and sandy Training system: Apulian tree/bush Density of plants: 4,500 per hectare Yield per hectare: 9 tons Vinification: Early harvesting in the beginning of September, grapes are de-stemmed and vinified using methods that guarantee a very soft pressing. Maceration in horizontal rotating vats of 50,000 liters. During this period alcoholic fermentation is completed at a temperature no greater that 20째C. Transferred to 225 liter barriques (Allier & Trocais), where the malolactic fermentation is completed Maturation period: 6 months in 225 liter barrique (Allier & Trocais). Bottle aged for at least 4 months before market release Alcohol: 13.5% vol.

Name: Serre Appellation: Red, IGP* Salento Variety: Susumaniello Production area: Salento Nature of the soils: Deep and Sandy Training system: Espalier trellis Density of plants: 4,500 per hectare Yield per hectare: 9 tons Vinification: Grapes macerate in temperature regulated rotating horizontal tanks. Alcoholic fermentation is completed at a temperature no higher than 20째C. Transferred to barriques where malolactic fermentation is completed.

Maturation period: in barrique for 6 months Alcohol: 13.5% vol.

TASTING NOTES Color: Cardinal red Nose: Very intense aromas and very long finish Palate: Powerful, long, harmonious and complex Serving temperature: 16째C Food pairing: flavorful red meat, noble game dishes, aged cheese, blue cheese.

TASTING NOTES Color: Deep dark ruby red Nose: Scents explode in aromas of prune, red berries and blackberry jam Palate: Full bodied and robust Serving temperature: 18째C Food pairings: Ideal with flavorful dishes of red meats, noble game and goes very well with blue and aged cheese.

39

CANTINE DUE PALME

CANTINE DUE PALME

Name: Squinzano Appellation: Red, DOP* Squinzano Variety: Negroamaro and Mavlasia Nera Production area: Vineyards located in the DOP* Squinzano area Nature of the soils: Deep and sandy Training system: Espalier trellis Density of plants: 4,500 per hectare Yield per hectare: 9 tons Vinification: Grapes are de-stemmed in a soft way using new methods that guarantee a highly sensitive working technique. Maceration in horizontal rotating tanks of 50,000 liters. During a period of 14 days, alcoholic fermentation is completed at a temperature no higher than 20째C. The wine is then transferred to 225 liter barriques (Allier & Trocais) where malolactic fermentation is completed.

Maturation period: in barrique for 6 months. Aged in bottle for 4 months before market release Alcohol: 12.5% vol.

Name: Tenuta Albrizzi Appellation: Red, IGP* Salento Variety: Cabernet Sauvignon and Primitivo Production area: Salento Nature of the soils: Deep and sandy Training system: tree/bush Density of plants: 4,500 per hectare Yield per hectare: 9 tons Vinification: Grapes are de-stemmed and crushed in a soft manner and then vinified together. Maceration in horizontal rotating tanks. During the 14 day maceration period alcoholic fermentation is completed at a temperature no higher than 20째C. The wine is transferred to French oak barriques (Allier & Trocais) where malolactic fermentation is completed.

Maturation period: The wine is racked and left in barriques for 6 months. Aged in bottle for at least 4 months before market release.

Alcohol: 13.5% vol.

TASTING NOTES Color: Ruby red with garnet reflections Nose: Elegant and rich bouquet Palate: Round and harmonious mouth Serving temperature: 16-18째C Food pairings: Quality meats, noble game, dry cheeses.

TASTING NOTES Color: Intense ruby red with violet hints Nose: Intense, fruity with floral aromas well harmonized with the French oak Palate: The mouth denotes important soft and well balanced tannins Serving temperature: 16-18째C Food pairings: Flavorful pasta and rice dishes, red meats, noble game, aged cheese or while enjoying meditative moments.

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The wine list

CANTINE DUE PALME

CANTINE DUE PALME

Name: Tinaia Appellation: White, DOP* Salice Salentino Variety: Chardonnay Production area: Vineyards in the DOP* Salice Salento area Nature of the soils: Deep and sandy Training system: Espalier trellis Density of plants: 4,500 per hectare Yield per hectare: 8-9 tons Vinification: After picked and de-stemmed, the grapes are transferred to rotating horizontal tanks. The grapes are then cooled down to 4 ° C. The skins remain in contact with the must for 24 hours and then transferred to regulated temperature, French oak barriques where alcoholic fermentation is completed at 15°C Maturation period: After a short period in barriques, the wine is racked and then bottled.

Alcohol: 13.5% vol.

Name: Bagnara Appellation: White, IGP* Salento Variety: Fiano Production area: Salento Nature of the soils: Deep and sandy Training system: Espalier trellis Density of plants: 4,500 per hectare Yield per hectare: 8-9 tons Vinification: White wine obtained from selected Fiano grapes harvested in August. Aromas are the result of the cryo maceration at 4°C for 24 hours done right after the de-stemming and from the alcoholic fermentation at 15°C for about 10 days Maturation period: August Alcohol: 13.5 % vol.

TASTING NOTES Color: Golden yellow Nose: Full and complex bouquet with hints of pineapple, apricot, banana, honey and sage Palate: Very soft and enveloping Serving temperature: 8-10°C Food Pairing: Shellfish in general, pasta and rice dishes with seafood or seafood and white meat.

TASTING NOTES Color: Intense golden pale, beautiful luminosity and brilliance Nose: Aromas of peach, apple, hints of citrus and Mediterranean shrubs Palate: Very soft and enveloping Serving temperature: 8-10°C Food pairing: great with appetizers, goes well with seafood, shellfish and roasted fish dishes and pasta or rice with fish and vegetables.

41

CANTINE DUE PALME

CANTINE DUE PALME

Name: Due Palme Appellation: Rosé, IGP* Salento Variety: Negroamaro and Malvasia Nera Production area: Salento Nature of the soils: Deep and sandy Training system: Espalier trellis Density of plants: 4,500 per hectare Yield per hectare: 9 tons Vinification: Skin contact maceration for about 6/7 hours. Fermentation at 15°C Maturation period: in stainless steel vats at controlled temperature that brings out the aromas and scents of this rosé Alcohol: 13.5% vol.

Name: Paesano Appellation: Sweet Red, IGP* Salento Variety: Aleatico Production area: Salento Nature of the soils: Deep and sandy Training system: Espalier trellis Density of plants: 5,000 per hectare Yield per hectare: 3,5-4 tons Vinification: Late harvest when grapes have dried and lost about 30/40% of their weight. Maceration in controlled temperature horizontal rotating vats of 50,000 liters. During this period of 14 days, the wine completes alcoholic fermentation at no higher than 20°C Maturation period: until the end of September Alcohol: 16% vol.

TASTING NOTES Color: Bright pink Nose: Floral Palate: Pleasant and generous taste Serving temperature: 8-10°C Food pairing: Pasta and rice dishes, fish soups, white meats.

TASTING NOTES Color: Intense garnet red with violet reflections Nose: Sweet perfumes and aftertaste Palate: Good structure with softness and elegance Serving temperature: 12-14°C Food pairing: Baked goods like red fruit marmalade tarts, “menduleturrate” (toasted almonds with sugar), and cookies with almond paste. Also goes well with flavorful cheeses or cheese and honey, fresh fruit, biscotti and tarts without cream fillings. Enjoyed also in relaxing or meditative occasions.

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The wine list

CONTI ZECCA

CONTI ZECCA

Name: Nero Appellation: Red, IGT Salento Variety: 70% Negramaro, 30% Cabernet Sauvignon Production area: Leverano and Salice Salentino (LE) Nature of the soils: Alluvial, average mixture with areas of limestone Training system: Cordon spur Density of plants: 4.500/5.000 plants per Ha. Yield per hectare: 6 tons Vinification: De-stamming and soft pressing. Maceration for 15 days and more at a controlled temperature of about 28-30째C Maturation period: 18 months in new French barriques, 12 months in 30 hl. oak barrels and 6 months refined in bottle Alcohol: 14% vol.

Name: Primitivo Appellation: Red; IGT Salento Variety: 100% Primitivo Production area: Leverano (LE) Nature of the soils: Alluvial, average mixture with areas of limestone Training system: Cordon spur Density of plants: 4.500/5.000 plants per Ha. Yield per hectare: 8 tons Vinification: Stems removal and soft pressing. Maceration for 12 days at a controlled temperature of about 28-30째C Maturation period: 12 months in 30 hl. oak barrels Alcohol: 14,5 % vol.

TASTING NOTES Color: Intense ruby red colour with pleasant garnet highlights Nose: Aroma of tiny red fruits and spices with hints of vanilla and liquorice Palate: Soft and harmonic with matured tannins in a rich and well-structured body. Persistent finish Serving Temperature: 18-20째C Food pairing: Pasta with meat or spiced sauces, roasted or grilled red meats and matured cheeses.

TASTING NOTES Color: Intense ruby red hue Nose: Aroma of tiny red fruits and spices Palate: Soft and harmonic with matured tannins in a rich and well-structured body Serving Temperature: 18-20째C Food pairing: Very good on pasta with strong sauces, roasted or grilled red meats and matured cheeses.

43

CONTI ZECCA

CONTI ZECCA

Name: Negramaro Appellation: Red, IGT Salento Variety: 100% negramaro Production area: Leverano (LE) Nature of the soils: Alluvial, average mixture with areas of limestone Training system: Cordon spur Density of plants: 4.500/5.000 plants per Ha Yield per hectare: 7 tons Vinification: Stems removal and soft pressing. Maceration for 12 days at controlled temperature of about 2830°C Maturation period: 12 months in 30 Hl oak barrels Alcohol: 14 % vol.

Name: Terra Appellation: Red, DOC Leverano Variety: 70% Negramaro, 30% Aglianico Production area: Leverano (LE) Nature of the soils: Alluvial, average mixture with areas of limestone Training system: Cordon spur Density of plants: 4.500/5.000 plants per Ha. Yield per hectare: 7 tons Vinification: De-stamming and soft pressing. Maceration for 15 days and more at a controlled temperature of about 28-30°C Maturation period: 14 months in French barriques and 3 months refined in bottle Alcohol: 14 % vol.

TASTING NOTE Color: Intense ruby red color Nose: Aroma of tiny red fruits Palate: Soft and harmonic with ripe tannins in a rich and well structured body Service Temperature: 18-20°C Serving Temperature: 18-20°C Food pairing: First courses in general, roasted or grilled red meats and ripe cheeses.

TASTING NOTE Color: Intense ruby red with pleasant garnet highlights when it ages Nose: Aroma of tiny red fruits and spices with hints of vanilla and tabacco Palate: Harmonic with matured tannins in a rich and well-structured body Serving Temperature: 18-20°C Food pairing: Pasta with meat or spiced sauces, roasted or grilled red meats and matured cheeses.

44

The wine list

CONTI ZECCA

CONTI ZECCA

Name: Cantalupi Riserva Appellation: Red, DOC Salice Salentino Variety: 80% Negramaro, 20% Black Malvasia Production area: Salice Salentino (LE) Nature of the soils: Alluvial, average mixture with areas of limestone Training system: Cordon spur Density of plants: 4.500/5.000 plants per Ha. Yield per hectare: 8 tons Vinification: Stems removal and soft pressing. Maceration for 12 days at a controlled temperature of about 28-30째C Maturation period: 12 months in 30 hl. oak barrels Alcohol: 14% vol.

Name: Luna Appellation: White, IGT Salento Variety: 50% White malvasia, 50% Chardonnay Production area: Leverano and Salice Salentino (LE) Nature of the soils: Alluvial, average mixture with areas of limestone Training system: Cordon spur Density of plants: 4.500/5.000 plants per Ha. Yield per hectare: 6,5 tons Vinification: Manual harvest. The grapes, put in wood boxes, are softy passed through a crusher and de-stemmer Maturation period: Fermentation and evolution in new French barriques for about 6 months and refinement in bottle for 3 months Alcohol: 14% vol.

TASTING NOTES Color: Deep ruby red hue with garnet highlights when ages Nose: Aroma of tiny red fruits, berries and spices Palate: Soft and harmonic. Rich body and great structure. Long and persistent finish Serving temperature: 18-20째C Food Pairing: Very good on pasta with spiced sauces, roasted and grilled red meats and matured cheeses.

TASTING NOTES Color: Brilliant golden yellow hue Nose: Intense fragrance of exotic fruit and vanilla Palate: Rich with a persistent finish Serving temperature: 10-12째C Food Pairing: Wonderful with fish dishes in general.

45

CONTI ZECCA

CONTI ZECCA

Name: Fiano Appellation: White, IGT Salento Variety: 100% Fiano Production area: Leverano (LE) Nature of the soils: Alluvial, average mixture with areas of limestone Training system: Cordon spur Density of plants: 4.500/5.000 plants per Ha. Yield per hectare: 7,5 tons Vinification: Stems removal and soft pressing Maturation period: Fermentation in stainless steel tanks at controlled temperature and ageing in epoxy resinlined cement tanks Alcohol: 13% vol.

Name: Cantalupi Bianco Appellation: White, DOC Salice Salentino Variety: 100% Chardonnay Production area: Salice Salentino (LE) Nature of the soils: Alluvial, average mixture with areas of limestone Training system: Cordon spur Density of plants: 4.500/5.000 plants per Ha. Yield per hectare: 11 tons Vinification: Stems removal and soft pressing Maturation period: In epoxy resin-lined cement tanks Alcohol: 12,5% vol.

TASTING NOTES Color. Straw yellow with greenish highlights Nose: Intense fruity aroma (apple, pineapple, banana) Palate: Rich with a perstistent finish Serving temperature: 8-10째C Food Pairing: Excellent with fish and shellfish dishes.

TASTING NOTES Color: Straw yellow Color with greenish highlights Nose: Delicate and fruity Palate: Dry with a fruity fragrance Serving temperature: 8-10째C Food Pairing: Very good as aperitifs and on fish dishes.

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The wine list

CONTI ZECCA

CONTI ZECCA

Name: Cantalupi rosè Appellation: Rosato, IGT Salento Variety: 80% Negramaro, 20% Black Malvasia of Lecce Production area: Salice Salentino (LE) Nature of the soils: Alluvial, average mixture with areas of limestone Training system: Cordon spur Density of plants: 4.500/5.000 plants per Ha Yield per hectare: 11 tons Vinification: Stems removal and soft pressing. Maceration at controlled temperature for about 24-48 hours Maturation period: In epoxy resin-lined cement tanks Alcohol: 13% vol.

Name: Sole Appellation: White, IGT Salento Variety: 90% White malvasia 10% White moscato Production area: Leverano and Salice Salentino (LE) Nature of the soils: Alluvial, average mixture with areas of limestone Training system: Cordon spur Density of plants: 4.500/5.000 plants per Ha. Yield per hectare: 6 tons Vinification: The ripe grapes are stocked in cases and, after an over-ripening period of about 3-4 weeks, stems removed and softly pressed. The fermentation of the grapes is stopped before exhausting the natural sugars of the must Maturation period: Fermentation and evolution in stainless steel tanks for about 6-8 months Alcohol: 11,5% vol.

TASTING NOTES Color: Brilliant hue with violet red highlights Nose: Ripened fruits Palate: Fresh and harmonic with a palate of ripe plums Serving temperature: 12°C Food Pairing: Very good with Italian aperitifs, fish dishes, pasta with fish sauces and in general with seafood, roasted or grilled fish and shellfish in all courses. White meats.

TASTING NOTES Color: Brilliant golden yellow hue Nose: Intense aroma with scent of candied fruits Palate: Fragrant, warm and velvety with a pleasant sweet finish Serving temperature: 8-10°C Food Pairing: Very good with spicied and spicy cheeses, with traditional cakes of Salento and jam tarts.

47

CANDIDO

CANDIDO

Name: Casina Cucci Appellation: White, IGT Salento Variety: 100% Chardonnay Production area: Salento Nature of the soils: medium consistency, clayey, calcareous Training system: Espalier trellis system Density of plants: 4,130 per hectare Yield per hectare: 9 tons Vinification: The grapes are cooled to 12째C, after skin contact of the must at low temperature for about 20 hours, the must is fermented at a controlled temperature in stainless steel tanks on the firsts yeasts Alcohol: 13% vol.

Name: Tenuta Marini Appellation: White, IGT Salento Variety: 100% Fiano Minutolo Production zone: Salento Nature of the soils: medium consistency, clayey, calcareous Training system: Espalier trellis system Density of plants: 4,130 plants per hectare Yield per hectare: 9 tons Vinification: De-stemmed grapes are cooled to 12째C and remain with skin contact with the must for 36 hours.

Activated by selected yeasts, the must ferments at 18 degrees C for a week Maturation period: aged in bottle Alcohol: 12.5% vol.

TASTING NOTES Color: sulpher-yellow with light green Nose: Very rich fruity aroma and of first fermentation Palate: Balanced and pleasant flavor, lively from the persistence of the natural carbon dioxide that emphasizes the pleasant freshness Serving temperature: 8-10째C Food pairing: Aperitif. Great with raw appetizers.

TASTING NOTES Color: bright straw yellow Nose: Expresses its strong aromatic scent of the aromas with finiteness of rose water Palate: Rich, warm and smooth with flavors of honey and hazelnuts Serving temperature: 8-10째C Food pairing: Excellent aperitif, ideal with seafood, shellfish and grilled fish dishes.

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The wine list

CANDIDO

CANDIDO

Name: Porta Falsa Appellation: White, DOC Salice Salentino Variety: 100% Chardonnay Production area: Salento Nature of the soils: medium consistency, clave, calcareous Training system: espalier trellis system Density of plants: 4,130 per hectare Yield per hectare: 9 tons Vinification: Grapes are cooled to 12°C. After skin contact with the must at a low temperature for twenty hours, the must is fermented in stainless steel on the lees Maturation period: in bottle Alcohol: 13% vol.

Name: Le Pozzelle Appellation: Rosé, DOC Salice Salentino Variety: 95% Negro amaro, 5% Malvasia Nera Production area: Salento Nature of the soils: medium consistency, clayey, calcareous Training system: espalier trellis Density of plants: 4,120 per hectare Yield per hectare: 9 tons Vinification: De-stemmed grapes macerated and left for about twenty hours at low temperature. A part of the juice is extracted from the grapes (about 40%) and left to ferment in stainless steel on the lees.

Maturation period: in bottle Alcohol: 13.5% vol.

TASTING NOTES Color: Bright straw yellow Nose: Very fine scents, exotic fruit Palate: Pleasantly fresh and very savory Serving temperature: 8-10°C Food pairings: With light appetizers, fish prepared in various ways and white meat.

TASTING NOTES Color: Birght pink of coral branches Nose: Rich, full, floral with a lasting fruit scent Palate: Voluptuous harmonized flavors Serving temperature: 12-14°C Food pairings: Enjoyed throughout the meal starting with good appetizers, pasta, eggs, white and red meats, soups, fish and shellfish.

49

CANDIDO

CANDIDO

Name: La Carta Appellation: Red Riserva, DOC Salice Salentino Variety: 95% Negro amaro, 5% Malvasia Nera Production area: Salento Nature of the soils: medium consistency, clayey, calcareous Traing system: Apulian tree/bush and espalier trellis system Density of plants: 4,130 per hectare Yield per hectare: 9 tons Vinification: grapes macerate for about 5 days at a controlled temperature. Alcoholic and malolactic fermentation in stainless steel Maturation period: aging in large barrels Alcohol: 13.5% vol.

Nome: Devinis Appellation: Red, IGT Primitivo Variety: 100% Primitivo Production area: Salento Nature of the soils: medium consistency, clayey, calcareous Training system: Apulian tree/bush system Density of plants: 4,130 per hectare Yield per hectare: 7 tons Vinification: de-stemmed grapes are macerated in stainless steel at a controlled temperature and then kept in tanks until malolactic fermentation is completed Maturation period: in bottle Alcohol: 14% vol.

TASTING NOTES Color: Ruby red enriched with orange tints with age Nose: Ethereal bouquet with characteristic aromas of cocoa and leather Palate: Pleasantly soft, shows the notes of the grape varieties well blended with the aromas of French oak.

Serving temperature: 18-20째C Food pairings: Pasta dishes with rich sauces, roasted white and red meats and poultry.

TASTING NOTES Color: Dark ruby red with violet tints Nose: Intense plum scents with small berry perfumes Palate: Remarkable structure with balance and persistence Serving temperature: 17-19째C Food pairing: All pasta dishes with meat sauce or falvorful oily sauces, lamb and game.

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The wine list

CANDIDO

CANDIDO

Name: Cappello di Prete Appellation: Red, IGT Salento Variety: 100% Negro amaro Production area: Salento Nature of the soils: medium consistency, clayey, calcareous Training system: Apulian low tree /bush system Density of plants: 4,130 per hectare.

Yield per hectare: 7 tons Vinification: Long maceration in stainless steel of destemmed grapes Maturation period: in barriques Alcohol: 13.5% vol.

Name: Duca d'Aragona Appellation: Red, IGT Salento Variety: Negro amaro 80%, Montepulciano 20% Production area: Salento Nature of the soils: medium consistency, clayey, calcareous Training system: tree/bush and espalier trellis system Density of plants: 4,130 per hectare Yield per hectare: 7 tons Vinification: De-stemmed grapes are left to macerate completely immersed in the must. Fermentation at controlled temperature Maturation period: long period in barriques that allows for a perfect harmonization of scents Alcohol: 14% vol.

TASTING NOTES Color: Ruby red glitter Nose: Intense, from spicy to delicate notes of vanilla Palate: great structure and rich flavor Serving temperature: 18-20째C Food pairing: Roasted or grilled meat, lamb, game, hard cheeses.

TASTING NOTES Color: Bright ruby red with slight shades of orange Nose: Very intense bouquet with clean aromas and delicate fragrance that explodes in scents of roasted coffee, tobacco and leather combined with balsamic aromas of wood.

Palate: Pleasantly soft palate is warm and austere Serving temperature: 18-20째C Food pairing: Beef, roasted or grilled lamb, game, braised meats, cheese and savory dishes from haute cuisine.

51

CANDIDO

CANDIDO

Name: Aleatico Appellation: Red, DOC Salice Salentino Variety: Aleatico Production area: Salento Nature of the soils: medium consistency, clave, calcareous Training system: Apulian low tree /bush system Density of plants: 4,130 per hectare Yield per hectare: 4 Tons Vinification: Late harvest of the grapes permitting the drying. The maceration of the grape skins and of the sugars occurs at a controlled temperature. Subsequently the fermentation of the must is interrupted by repeated racking to remove the yeasts Maturation period: The wines are aged in wood Alcohol: 14% vol.

Nome: Paule Calle Appellation: Passito, IGT Salento Variety: 50% Chardonnay, 50% Malvasia Bianca Production area: Salento Nature of the soils: medium consistency, clayey, calcareous Training system: espalier trellis Density of plants: 4,130 per hectare Yield per hectare: 3,5 tons Vinification: 50% of the Chardonnay is harvested ripe, the rest is picked after about a month and completes the drying out process with the Malvasia Bianca in the drying out area of the cellar. After delicate extraction, the must ferments Maturation period: One year in barriques left on the lees Alcohol: 15% vol.

TASTING NOTES Color: Bright crimson red, tending to orange with age Nose: Fine perfumes of muscat Palate: Wide flavor, full body, moderately sweet with good acidity Very enjoyable palate and pleasantly smooth Serving temperature: recommended to serve cool Food pairing: Meditation wine. An explosion of delightful scents paired with dark chocolate.

TASTING NOTES Color: Bright golden yellow Nose: Olfactory impact from the complex elegance combined with vanilla, honey, fig and apricot jam Palate: Warm and velvety taste distinguishes the feminine sweetness Serving temperature: Chilled Food pairings: Delicious with blue cheeses combined with honey.

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The wine list

CONSORZIO PRODUTTORI VINI DI MANDURIA

CONSORZIO PRODUTTORI VINI DI MANDURIA

Name: Memoria Appellation: Red, DOC Primitivo di Manduria Variety: 100% Primitivo Production area: Vineyards located in the DOC Primitivo di Manduria area Nature of the soils: Medium consistency tufaceous and calcareous Training system: Bush and/or espalier trellis Density of plants: 4,000-5,000 per hectare Yield per hectare: 9 tons Vinification: In red, fermentation at controlled temperature Maturation period: in bottle Alcohol: 14% vol.

Name: Lirica Appellation: Red, DOC Primitivo di Manduria Variety: 100% Primitivo Production area: Vineyards located in the DOC Primitivo di Manduria area Nature of the soils: Medium consistency tufaceous and calcareous Training system: Bush and/or espalier trellis Density of plants: 4,000-5,000 per hectare Yield per hectare: 9 tons Vinification: In red, fermentation at controlled temperature Maturation period: Short passage in French oak barrique from Ailler Alcohol: 14% vol.

TASTING NOTES Color: Ruby red with violet hints Nose: Intense and complex, ripe fruit, red pulp fruits (cherry, plum, blackberry) Palate: Dry, hot, soft, right amount of tannins, persistent Serving temperature: At room temperature (16-18째C) Food pairing: Pasta and rice dishes, aged cheeses.

TASTING NOTES Color: Ruby red with garnet nuances Nose: Intense and complex, ripe fruit, red pulp fruit (cherry, raspberry, blackberry), balanced fusion with accentuated notes of toasted wood Palate: Dry, hot, soft, right amount of tannins, persistent, recalls the nose Serving temperature: at Room temperature (16-18째C) Food pairing: Meat dishes.

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CONSORZIO PRODUTTORI VINI DI MANDURIA

CONSORZIO PRODUTTORI VINI DI MANDURIA

Name: Elegia Appellation: Red, DOC Primitivo di Manduria Variety: 100% Primitivo Production area: Vineyards located in the DOC Primitivo di Manduria area Nature of the soils: Medium consistency tufaceous and calcareous Training system: Bush and/or espalier trellis Density of plants: 4.000–5.000 per hectare Yield per hectare: 6 tons Vinification: In red, fermentation at controlled temperature Maturation period: 13 months in French oak barriques from Ailler Alcohol: 14% vol.

Name: Madrigale Appellation: Red, DOC Primitivo di Manduria Variety: 100% Primitivo Production area: Vineyards located in the DOC Primitivo di Manduria area Nature of the soils: Medium consistency tufaceous and calcareous Training system: Bush Density of plants: 5,000 per hectare Yield per hectare: 4 tons Vinification: In red, fermentation at controlled temperature Maturation period: in bottle Alcohol: 13.5% vol.

TASTING NOTES Color: Ruby red with garnet reflections intense around the glass Nose: Intense and complex, ripe berry (cherry, raspberry, blackberry) and plum jam, with light spicy notes of vanilla and balsamic finish Palate: Dry, hot, soft, good tannins, persistent, round out with toasted notes Serving temperature: 16-18°C Food pairing: Roasted and braised meats.

TASTING NOTES Color: Ruby red with purple reflections Nose: Intense and complex, recalls Morello cherry and other red fruit jams; shows hints of dried fruit and cocoa on the finish Palate: Sweet, hot, soft with a noticeable intense and persistent aftertaste Serving temperature: Room temperature 10-14°C Food pairing: Cookies, blue cheese.

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The wine list

CONSORZIO PRODUTTORI VINI DI MANDURIA

CONSORZIO PRODUTTORI VINI DI MANDURIA

Name: Madrigale Oro Appellation: Red, DOC Primitivo di Manduria Variety: 100% Primitivo Production area: Vineyards located in the DOC Primitivo di Manduria area Nature of the soils: Medium consistency tufaceous and calcareous Training system: Bush Density of plants: 5,000 per hectare Yield per hectare: 2–3 tons Vinification: In red, fermentation at controlled temperature Maturation period: in bottle Alcohol: 15% vol. + sugars 100/g/l.

Name: Neama Appellation: Red, IGT Salento Variety: 100% Primitivo Production area: Vineyards located in the DOC Primitivo di Manduria area Nature of the soils: Medium consistency tufaceous and calcareous Training system: Bush and/or espalier trellis Density of plants: 4,000/5,000 per hectare Yield per hectare: 9 tons Vinification: In red, fermentation at controlled temperature Maturation period: Maturation in stainless steel and aged in bottle Alcohol: 13.5% vol.

TASTING NOTES Color: Ruby red with purple hints Nose: Intense and complex, recalls the Morello cherry and other red fruit in jam; shows dried fruits on the finish Palate: Sweet, hot, soft with a noticeable intense and persistent aftertaste Serving temperature: 15-18°C Food pairing: Strong cheeses, chocolate, almond paste deserts and fruit tarts.

TASTING NOTES Color: Ruby red Nose: Intense and complex, with elegant notes of fruit (plums, blackberry, black current) that intertwine with typically spicy notes of cinnamon, black pepper.

Palate: Pretty warm, soft, tannic, persistent Serving temperature: at room temperature 16-18°C Food pairing: Pasta, rice and main course dishes.

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CONSORZIO PRODUTTORI VINI DI MANDURIA

CONSORZIO PRODUTTORI VINI DI MANDURIA

Name: Sereno Appellation: White, IGT Salento Variety: 80% Fiano, 20% Verdeca Production area: Vineyards located in the DOC Primitivo di Manduria area Nature of the soils: Medium consistency tufaceous and calcareous Training system: Espalier trellis Density of plants: 4,500 per hectare Yield per hectare: 9 tons Vinification: In white with fermentation at a controlled temperature of 18째C Maturation period: in stainless steel Alcohol: 13% vol.

Name: Amoroso Appellation: Rose, IGT Salento Variety: 100% Negroamaro Production area: Vineyards located in the DOC Primitivo di Manduria area Nature of the soils: Medium consistency tufaceous and calcareous Training system: Bush and/or espalier trellis Density of plants: 4,000/5,000 per hectare Yield per hectare: 10 tons Vinification: Short skin contact (cap lifted for 12 hours), fermentation at controlled temperature Maturation period: in stainless steel Alcohol: 13% vol.

TASTING NOTES Color: Straw-yellow with greenish crystals Nose: Intense and complex with hints of white sweet fruit (apple, pear), expresses a delicate orange flower bouquet Palate: Dry with good structure, fresh and tasty, recalls a the nose Serving temperature: 8-9째C Food pairing: Pasta and rice dishes with fish.

TASTING NOTES Color: Coral pink, anticipates the good structure of the wine Nose: Characterized by a fragrant fruit that expresses a strong intensity of red apple, and notes of fresh wild strawberry and raspberry Palate: Dry, gives a pleasant pseudo-caloric feeling, soft with a touch of perceptible freshness and length Serving temperature: 10-12째C Food pairing: Appetizers.

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The wine list

CONSORZIO PRODUTTORI VINI DI MANDURIA

CONSORZIO PRODUTTORI VINI DI MANDURIA

Name: Folletto Appellation: Sweet sparkling wine – Charmant method Variety: 100% Primitivo Production area: Vineyards located in the DOC Primitivo di Manduria area Nature of the soils: Medium consistency tufaceous and calcareous Training system: Bush and/or espalier trellis Density of plants: 4,000/5,000 per hectare Yield per hectare: 9 tons Vinification: Short skin contact for 24 hours at 10°C. The must is then transferred in autoclave to obtain froth Maturation period: in bottle Alcohol: 9% vol.

Name: Cuor di primitivo Appellation: Fine grappa Variety: 100% Primitivo Production area: Vineyards located in the DOC Primitivo di Manduria Nature of the soils: Medium consistency tufaceous and calcareous Maturation period: in bottle Alcohol: 40% vol.

TASTING NOTES Color: intense cherry red; perlage of good fineness Nose: Intense and delicate fresh fruit Palate: Sweet, not overly heavy aftertaste; elegantly fruity recalling the nose Serving temperature: 7°C Food pairing: Christmas sweets and pastries.

TASTING NOTES Color: Transparent and brilliant white Nose: Intense and fragrant scent Palate: Strong decisive and round taste Serving temperature: at room temperature 14-16°C Food pairing: at the end of a meal.

Azienda Agricola dott. Luigi Rubino Via Enrico Fermi 50, 72100 brindisi phone: +39 0831.571955 fax: +39 0831.571655 www.tenuterubino.it info@tenuterubino.it Azienda Vitivinicola Francesco Candido SpA Via A.Diaz 46, 70025 Sandonaci (BR) phone: +39 0831.635674 fax: +39 0831.634695 www.candidowines.it - candido@candidowines.it Cantine Due Palme Soc. Coop. Agricola Via San Marco 130, 72020 Cellino San Marco (BR) phone: +39 0831.617865 fax: 0039 0831.617866 www.cantineduepalme.it - info@cantineduepalme.it Consorzio Produttori Vini di Manduria Via Fabio Massimo 19, 74024 Manduria (TA) phone: +39 099.9735332 fax: +39 099.9701021 www.cpvini.it - info@cpvini.com Conti Zecca Via Cesarea, 73045 Leverano (LE) phone: +39 0832.925613 fax: +39 0832.922606 www.contizecca.it - info@contizecca.it

Supervision: Gran Via SocietĂ & Comunicazione - Palermo Editing of texts: Gran Via. Graphics: Luigi Mennella

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