PRIMITIVO GRAPES - It appears that this variety got its name because of its tendency to ripen earlier than other types of vines. It is also believed it has been developed from a clone by one of the three groups of people who settled in the coastal zone of the Salento along the Ionian Sea (Brindisi, Lecce and Taranto). This area was first colonized by Messapians, then by Phoenicians and finally by Greeks. Afterwards and particularly in the Middle Age with the diffusion of the settlements encouraged by the Basilian hermits of Greek origin. It is known, from authoritative historical documents, that the variety was intensively cultivated in a vast stretch of Apulian territory in the 17th Century as a result of the work of the Benedictines. But it was in the Salento area, above all, that the monks found out the most favourable conditions for growing the generous variety. Rich purple colour and dark garnet, rich blackberry nose with aromas of chocolaty plums and spicy raisins. A thoroughly satisfying juicy mouthful that ripples with deep black fruit. Warming, smooth - and its rich fruit lingers exquisitely. “Lush and lovely” (Malcom Gluck). Superb with roasts.
 

NEGROAMARO AND MALVASIA NERA - The vineyards of the southern part of Apulia have been planted almost exclusively in Negroamaro since the 6th Century B.C. The wine obtained from Negroamaro ranges in shading from ruby to garnet red and its flavor features a plesantly bitterish wine. Because of those constant characteristics and the black hue of the clusters, the variety was called “niuru maru” in the local dialect. The name was gradually transformed into Negroamaro. In the Salento nearly two Centuries ago, another variety know as Negro Dolce was also widely cultivated. Its characteristics were exactly the opposite of Negroamaro’s. The other varieties belong to the family of the Malvasias, of Greek origin. They arrived in Apulia from the Peloponissos and particularly from the town of Monemvasia. Today, two types are widely cultivated, the Malvasia Nera of Brindisi and the Malvasia Nera of Lecce; thay have many characteristics in common. The difference in the flavour of the Malvasia must is due more to soil and climatic conditions than to heredity. A recent research has demonstrated that Negroamaro grapes have the highest RESVERATROLO contents, compared to the other Italian varieties of wine. This substance has a well-known anti-oxidant action, limiting free radicals damaging effects. Therefore, the RESVERATROLO adds certified therapeutic qualities in case of cardio-vascular diseases to the excellent Apulian wine.