Puglia Best Wine Brochure (EN)

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

THE CONSORTIUM OF PUGLIA BEST WINEAPULIAN WINES WIN FOREIGN MARKETS

Puglia Best Wine

The wineries

The vineyards

The wine list

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2 The Consortium of Puglia Best Wine

Puglia Best Wine

The quality wine in Apulia is not a recent discovery, it boasts solidroots and entrepreneurial stories of great relevance. Territories,wineries and community have built their economy on the vinegrowing and on the wine civilization, promoting development andlandscape preservation. This alive heritage is now called to newchallenges, to overcome the effects of the world crisis and to pre-pare for the economic recovery. This is the spirit which has givenbirth to Puglia Best Wine, a consortium for the promotion and theexport of quality wine, which gathers five important wine trade-marks 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 ismore than 11 millions bottles a year) form a consortium, showinga considerable skill of planning and a common understanding.There is a new self-awareness among the wineries, which comesfrom 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 realitiesunite together to propose promotion activities abroad. The experience and the authority of these “Lords” of the qualitywines represent a precious heritage for our land. The Apulian qual-

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4 The Consortium of Puglia Best Wine

ity wine is going to face the future with a new enthusiasm and anew deep awareness: the qualitative levels achieved by our winesare really interesting and can doubtless compete with the bestItalian and foreign productions. Puglia Best Wine wishes to operatefor the promotion of our wines through common strategies andcommunication tools, by investing in information, as well as ininternal training (for the export managers of each winery) and inexternal training (for the foreign operators). Puglia Best Wine is a mine of ideas to be realized; we are respon-sible towards our wineries, our production regions and towardsthe markets where we have been operating for years with mean-ingful results. Our productive credibility is at the service of theApulian quality wine, to strengthen our role in the most maturemarkets, but – at the same time – aiming also to conquer new mar-kets, such as those of China, India, Northern and Eastern Europe.The five trademarks export in more than 30 countries and theexport amount for them is remarkable. We are engaged in a num-ber of activities supporting new information and training process-ings about the quality wine produced in Apulia. Negroamaro,Primitivo are no longer minor expressions of a local ampelogra-phy, but varieties and wines opening new frontiers in the oenologyof the territory. In Apulia new development dynamics can arise alsoin those fields (as restauration and tourism) which, with the wineworld, can share a range of initiatives and programmes. We needthe support and the enthusiasm of everybody.

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6 The wineries

The wineries

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

Five different entrepreneurial stories, which share values, philoso-phy and strategic targets. Puglia Best Wine has gathered togetherkey figures of the entrepreneurial world of Salento, owners ofimportant wineries, of known and appreciated trademarks, repre-senting 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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8 The wineries - Tenute Rubino

Tenute Rubino

THE PROJECTIn the mid 80s the Rubino family founded the winery throughthe acquisition of a number of estates that, within a decade,formed Tenute Rubino, an important productive reality, whichtoday is fully active, counting more than 500 hectares in pro-duction, 200 of which are devoted to viticulture of excellence.It was the beginning of a productive course that, in 2000resulted in the construction of a new vinification and refiningcellar, located in Brindisi, and in the realization of an entrepre-neurial project, based on quality-wine production in a territo-ry – that of Northern Salento – which is particularly suitable forwine-growing. An entrepreneurial development, which – vin-tage after vintage – has given birth to great wines, focussed onthe idea of enhancement of the native grape varieties and onmodern oenological methodologies, aiming at protecting theorganoleptic heritage of the grapes.

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

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10 The wineries - Tenute Rubino

acterizes the unique and unrepeatable organoleptic profile. Two of the estatesare situated a few metres from the sea, in a wonderful, breathtaking, naturalscenario. The average planting density varies from 4000 to 6000 vines perhectare; the vines are trained in the counter-espalier system and pruned inspurred cordon. Yields per hectare vary according to each vineyard site and toeach grape variety: from yields under 50 quintals per hectare with maxima thatdo not exceed 80 quintals per hectare.The 50 hectares Jaddico estate, situated along the Adriatic shore, 8 km Northfrom Brindisi, houses the native varieties of Negroamaro, Black Malvasia,Susumaniello, Montepulciano and Primitivo. The soil is calcareous and sandythus favouring good development of the vine’s roots and drainage of exceed-ing waters. This is the place, with its ideal climatic and soil conditions, wherethe Susumaniello project of Tenute Rubino took shape. The Susumaniello is thegrape variety on which Tenute Rubino has carried out large investments inorder to enhance the value of its natural richness and fragrance. The Marmorelle estate, 10 km North-West from Brindisi, is home of the youngvineyards of Tenute Rubino. Here the native grape varieties are cultivated:Negroamaro, Black and White Malvasia, Montepulciano – which is also afamous red-berry variety of Southern Italy – as well as the international FrenchChardonnay. The Uggio estate, which covers 100 hectares of vineyards, is located on theSalentino plateau, 80-100 metres above the sea level, 14 km South-West ofBrindisi. The indigenous varieties implanted are Primitivo, Negroamaro, Aleati-co, White and Black Malvasia; Montepulciano, Aglianico, Vermentino – whichare of Italic tradition – and the international variety Chardonnay.

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

THE PRODUCTIONTenute Rubino’s beating heart is the modern cellar, an avant-garde structure forthe precision oenology. The vinification apparatus is the most advanced andreductive-cold technology is used in the different phases of the vinificationprocess. The wine-making procedures are sensitive to the peculiarities of eachvarietal located in its specific vine-site. All the viticulture practices are carriedout according to specific policies respectful of each single variety. It is a com-plex process that requires efficient organization. Tenute Rubino utilizes smalland medium-sized fermentation tanks in order to allow a regular pumping overand obtain a satisfying extraction of tannins and of the varietal aroma. Slowfermentation is carried out at a temperature not exceeding 25°C in order to pro-long the yeast action and complete sugar transformation. After the drawing offand the soft pressing of the skins, the wine starts ageing either in steel tanks orFrench (300) or American (100) wood barrels. Each label has a different ageingperiod. The wines are constantly tasted and monitored to assure a balancedevolution.The production consists of a range of 11 wines, most of which are monovari-etals. They give light to a high quality company production and are sold at thecorrect price for the market. The pleasantness of its floral notes, the harmo-nious flavour of ripe red fruit and the aromatic power of its indigenous varietiesmake Apulia a benchmark for quality wine.

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12 The wineries - Cantine Due Palme

Cantine Due Palme

Unite to grow: come together to reinforce the presence of theterritory, stimulate from below a productive sharing centeredon the quality of the grape, organize to build a strong propen-sity in the international market; these are the cornerstones ofCantine Due Palme that have allowed and continue to allowmany small producers to better express their potential.

THE PROJECTIt’s a story that begun twenty years ago, made of love for a ter-ritory, passion for quality and good management skills. Can-tine Due Palme, is a cooperative founded in 1989 in CellinoSan Marco, in the province of Brindisi in the high part ofSalento. It is a project of Angelo Maci, fourth generation ofwinemakers/ grape growers, who with steadiness and dedica-tion has made this reality one of the biggest and most activecooperatives of Apulia and of the South of Italy. 1,000 mem-bers and 2,200 hectares of vines (located in the triangle of landthat encompasses the provinces of Brindisi, Taranto and Lec-ce, in the heart of Salento) are the foundation for the produc-tion of quality that the passion and the skills of Angelo Maci(president and enologist of the winery) models into wines ofexcellence, strongly tied to soil and climatic conditions of theregion that have made Cantine Due Palme one of the brandsof reference in quality wine produced in Apulia.

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14 The wineries - Cantine Due Palme

In the course of twenty years, Angelo Maci together with a staff of great pres-tige and due to shrewd investments, restructuring and important acquisitionshas transformed this cooperative winery into a high profile reality. Last in theorder of time, the historic Cantina Sociale Riforma Fondiaria di Cellino SanMarco (one of the oldest cooperatives of Apulia founded in 1955) and CantinaSociale Angelini di San Pietro Vernotico (another historic brand of the Apuliancooperatives) contributed to ferry the initial core of Cantine Due Palme into abrand that today represents wine of quality that stands out among the winer-ies of the south of Italy. Thanks to a strategic vision of medium and long breathand attentive and scrupulous productive practices (in the vineyards as in thecellar), in a short time, Cantine Due Palme has been able to build a strong andcredible productive reality producing, from harvest to harvest, wines thatobtain the favor of the public as wells as critics. Cantine Due Palme has become a symbol of the Apulia of excellence, an impor-tant testament to the territory, to the history and culture of Salento. The ele-ment that distinguishes Cantine Due Palm from the other cooperatives of Apu-lia is the strong belief in the Salento traditional viticulture (especially in theApulia bush vine training system) thanks to effectively optimizing of all theresources that come from the territory. A solid identity in its roots matched withits prudent and strategic management has enabled Cantine Due Palme to pro-mote their production of excellence in foreign markets, expanding year to year,its international cliental.

THE VINEYARDSFrom 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 fora yield that ranges between 70, 000 to 80, 000 kilograms per hectare. The ampel-ographic patrimony numbers among Negroamaro, Primitivo, Susumaniello,Aleatico, Fiano e Malvasia Nera – the varieties that Apulia has rightly becomeknown for as a territory of production excellence. The allochthonous varietiesare Sangiovese, Montepulciano, Cabernet Sauvignon, Merlot, Syrah, Pinot Bian-co and Nero, Chardonnay and Sauvignon. One of the projects that Cantine Due Palme is investing in with strength, consid-ering one of the principle factors of the wineries communication with a strong

international value, consists of a program of protection and preservation of thetraditional Apulia bush vine training system. An investment that is based on theessence of the Apulian wine tradition because the training system is not only auseful technique for management of the vineyard which ensures greater quali-ty of grapes, but the custodian of a precise identity, alive and rooted in every sin-gle member, as well as the preservation of the landscape of Salento.

THE PRODUCTIONEverything at Cantine Due Palme has a close link to the territory, the history andthe culture of Salento. The stages of vinification of the grapes take place in thenew cellar in Cellino San Marco that spreads over a surface of 35,000 squaremeters. In this productive structure all the post harvest operations take placefrom the vinification to maturation, bottling and aging. The center of production is an avant-garde structure where precise enology ispracticed; during the harvest stage, 11,000 kilograms of grapes are transformeddaily on three levels of quality. The process is performed according to a pro-duction discipline that follows the different harvesting times and the differentvarietals. For this transformation process, Cantine Due Palme utilizes the mostcutting edge cooling technology and has a storage capacity of 30 million litersof which one third is made by using thermo-regulated horizontal and verticalsteel rotary fermentation tanks. The cooperative’s facility has five stations to unload grapes, four soft vacuumpresses, five crushers, two refrigerator groups of 1,100,000 frigories per hourand a cutting edge laboratory for analysis. At the facility in Cellino San Marcoyou find the cellar where the wines mature in barriques produced in the Frenchareas of Allier and Troncais and in Slovenian oak of 225 liters, while only theSelvarossa 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 and2 are Vini da Tavola, plus 2 sparkling wines and a grappa made from the pom-ace of Malvasia Bianca. With twenty harvests behind them, Cantine Due Palmeboasts awards from guides and professionals of the world: shining bright is the“Special Vinitaly Prize” awarded to Cantine Due Palme as the best winery in2007 and 2009, the “Tre Bicchieri Gambero Rosso” given to our Selvarossa Sal-ice Salentino Rosso DOC Riserva 2004, 2005, 2006.

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16 The wineries - Conti Zecca

Conti Zecca

Conti Zecca winery is located in the heart of Salento, moreprecisely in Leverano, in the province of Lecce. With a 500years tradition in viticulture and wine making, the Zecca fam-ily, originally from Campania but strongly rooted in Salento,has created a quality wine brand well known and appreciatedthroughout the world.

A SECULAR STORYConti Zecca has a five-century history made up of passion, tra-dition and innovation that has brought it to become one of themost important wineries in Salento and Apulia. It was around1500 when the Neapolitan Zecca family decided to move toLeverano in Apulia, in the heart of Salento, and to begin anintense agricultural activity on their own estates. Already atthat time, they started cultivating vines and olive groves thathad 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 Zeccafamily the title of Count in recognition of the favourableresults of excellence achieved. In 1935 the Count AlcibiadeZecca decided to vinify the grapes cultivated on his ownestates: the winery of Leverano was built, a modern and effi-cient installation that made this town become one of the mostimportant trading districts in Salento and in the whole Apulia.After the Second World War that destroyed everything, the dif-

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18 The wineries - Conti Zecca

ficult reconstruction was possible thanks to the entrepreneurial mindset andthe old pride of people with secular roots in the land. Alcibiade’s son, CountGiuseppe, eliminated the old labor colony system of working the land, institut-ed more modern ways to work in the vineyards and expanded the productivechain 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 fam-ily’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 withmeticulous care overseeing the entire production: from the selection of themost adaptable clones to the soil and climatic conditions, from the planting ofthe vines to the choice of agricultural techniques and of the ideal grape harvest-ing time in order to produce wines of the highest quality, from the bottling ofthe finished wine to its commercialization.

THE VINEYARDSConti Zecca winery is composed of an ancient company complex locatedbetween the provinces of Lecce and Brindisi. 800 hectares of land, whose 40%are vineyards: 320 hectares distributed over four large estates between Levera-no and Salice Salentino in the great wine producing areas of the DOC of Salen-to: Donna Marzia Estate (100 hectares in Leverano), Saraceno Estate (50hectares in Leverano), Santo Stefano Estate (70 hectares between Salice Salenti-no 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 typeshave also been able to adapt themselves to the soil and climate characteristicsof 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-

careous. The growing technique for the vines is the one of cordone speronato(spurred traning), more rational than the traditional alberello pugliese (headtraining) used locally, which preserves all the benefits of the previous systemand 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. Thiswork is carried out directly by the staff of the estates, as well as the work ofgreen harvesting in order to increase the organoleptic quality of the wine. Thedirect management of the vineyards allows the Azienda Conti Zecca to plantheir wine directly in the fields, as the modern oenolgy requires and to assurethe market the best wines at the best price.

THE CELLARLocated in Leverano, the winery is the only point of collection and wine mak-ing of the grapes coming from the family’s four estates. The winery’s wine-making capacity consists of 45,000 quintals of grapes while about 65,000 hl ofwine can be stocked. The wine can be aged, according to the specific needs, instainless-steel tanks, in medium or small size cement tanks, lined by epoxyresin, or in French oak barrels located in a fixed-temperature basement.During recent years Conti Zecca winery has created new products perfectlyresponding to the needs of the most discerning clients, while respecting thebest 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, SaracenoEstate, Santo Stefano Estate) to Selection wines: (the Nero, the Terra, the Can-talupi Riserva, the Primitivo, the Negroamaro, the Cantalupi Rose’, the Luna,the Fiano, the Sud Est, the Malvasia Bianca and the Sole): high quality winesthat have made the enormous potential of viticulture and wine making ofSalento and Apulia known in Italy and all over the world.

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20 The wineries - Candido

Candido

A tradition that spans eighty years of entrepreneurial historyalways carried out with commitment, far-sightedness and witha great consciousness of the viticulture and enological poten-tial of Apulia. Candido is the enological quality of Salento.

THE PROJECTToday, the brothers Alessandro and Giacomo, represent thethird generation actively committed in the family business,founded at the end of the 1920’s that comes to us with undi-minished vitality and passion. The winery is located in an areaalmost flat and not very high above sea level between Guag-nano and San Donaci. It was founded in 1929 when FrancescoCandido reclaimed more that 250 hectares of marsh land andtransformed it into vineyards symbolic of the modern viticul-ture of the South of Italy. Decades pass and the agriculturalactivity of the winery evolves to the point of developing theidea of making wine from its own family estate’s production ofgrapes: an important step for the entire community of Salentowhich recognizes Candido as a reality reference committed toachieving economic development and progress in areas wherethe agricultural identity and the rural culture have deep roots. The initial productive project evolved, becoming a solid reali-ty able to bring up the name of Salento to the world. Togeth-er with the work of other virtuous producers, this project con-tributed to clearing the way for Apulia to be known as a wineproducing area of quality in Italy. Candido, by blending tradi-

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22 The wineries - Candido

tion and innovation, made this brand an ambassador of Apulia in the world ofquality wine. Today the Candido estate fosters a solid enological culture madeof 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 guaranteesthe quality of the final product. At the winery, everything is followed to the detail, from the land to the wine cel-lar, putting into practice experience and passion, research and professionalism.The vineyards and the plants are preserved and cultivated while in the cellarthe most modern vinification technology retains the organoleptic quality of thegrapes that come from the productive contexts and with optimum weather con-ditions. Alessandro and Giacomo have firmly maintained their ties to the landand the tradition. Beginning with their dedication and passion that in three gen-erations has never failed, they continuously focus on a program of develop-ment and innovation of the production while attentively looking to the marketand consumers to seek out the modern trends and new requirements.

THE VINEYARDSThe productive centers of the estate are in San Donaci, in the province of Brin-disi and in Guagnano, in the province of Lecce; two small towns along theancient road that connects Taranto to Lecce. The estate owns 140 hectares ofvineyards all in the DOC Salice Salentino appellation. Another 180 hectares arecultivated by small owners with consultation of the winery’s technical staff.The estate’s ampelographic platform is strongly made up of autochthonousvarieties that have made Apulia famous in the world for its wines: Negroamaro, Primitivo, Malvasia Nera, Malvasia Bianca and Aleatico in addition tothe rediscovery of Fiano Minutolo with which the winery makes a white winewith great finesse. The estate also grows some allochthonous varieties that

adapt well to the Salento soils like the Italian Sangiovese and Montepulcianoand the international Syrah, Cabernet Sauvignon, Merlot, Chardonnay andSauvignon Blanc. In all the productive contexts of the estate, the soil is clayey– calcareous of medium consistency, particularly favorable to the cultivationthat 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 areguaranteed by cluster thinning the plants in order to reduce the yield perhectare. The prevalent vine training system is espalier trellis with exception ofsome varieties like Negro amaro, Primitivo and Aleatico that are trained by thetraditional Apulia tree/bush system. The average density per hectare is around4000 plants for all varieties planted.

THE PRODUCTIONAll the vinification operations are carried out in two distinct phases at the twocellars in Guagnano and San Donaci. The first phase of storage and processingof the grapes takes place in Guagnano while the maturation of the red wines inbarrels and barriques (of French oak from the esteemed Allier forest), bottlingand bottle aging are carried out in San Donaci in a totally temperature con-trolled cellar. During the various stages of wine making, Candido pays greatimportance to not alter the wine quality. All the latest technology tends not to be invasive. For this, the productionequipment is subject to continuous investment upgrades with the latest gener-ation. Candido is one of the institutions considered for quality wines in Apulia.Its production is a safe haven for those who seek wines strongly characterizedby the territory with a competitive quality/price relationship. The range ofwines 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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24 The wineries - Produttori Vini Manduria

Produttori Vini Manduria

The capital of Primitivo is the city of Manduria, its productiveheart is, for sure, the winery Produttori Vini Manduria, Mastersin Primitivo, one of the first cooperatives of Apulia legally consti-tuted from 1932, but operating since the beginning of the 1900’s.

THE HISTORYIn Manduria, a small group of “illuminated” winemakers /grape growers wanted to unite their forces giving life to theFederazione Vini (the name of the winery when founded) tooptimize and enhance the wine that already had great acclaim:Primitivo. The story of the Produttori Vini Manduria winery isa path of love, loyalty and dedication to viticulture, enologyand the territory that comes to us today, thanks to a custodianof knowledge that the current 400 members hand down fromgeneration to generation. The history of the winery is tiedhand in glove to the epic variety most diffused in Manduria.Then as now, the cooperative guarantees the highest quality ofPrimitivo through its strict compliance to the specifications ofproduction of the DOC ‘Primitivo di Manduria’. With care and away of working by paying close attention to the details has per-mitted its members to claim the title of ‘Masters in Primitivo’,a name that gives sense to the strong cohesion that reignsamong all members that who, although of different ages anddiffering productive structures, are united in the common proj-ect to protect the ancient viticulture and winemaking tradition.

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26 The wineries - Produttori Vini Manduria

That commitment combined with modern agricultural and enological tech-niques today offer the final consumer quality wine at the right price. The basisof this productive project is a leadership team that focuses on the winemakingtradition, the territory and the identity of an entire community, which over timehas built a collective entrepreneurial experience, shared and proudly lived witha strong sense of belonging and affirmation of their identity.Values, humanity, life stories devoted to wine, land and labor that are played outevery day can also be seen at the Museum of the Civilization of the PrimitivoWine. Housed in the cellar, through paths of memeory, the museum offers winetourists a bit more: in addition to wine tasting accompanied by authentic dishesof the peasant food tradition, the transmission of the unique and unrepeatablecharacteristics of the territory from which the wines come is also experienced.All this is communicated through ALCEO Salentino, a magazine of the culture ofwinemaking and territory published by the cooperative since 2003.

THE VINEYARDSThe Produttori Vini Manduria cooperative has 900 hectares of vineyards whichall fall within the DOC Primitivo Manduria area. The ampelographic patrimonyof the winery is dominated by the indigenous variety Primitivo. To complete thepicture of the varietals grown, there are plenty of the traditional grapes ofSalento like Negor amaro. The care of the singular members’ vineyards is reg-ulated by the disciplinary procedures which determine the main agriculturalactions taken. The technical staff of the cooperative provides the individual pro-ducers assistance and advice on the agricultural choices during the pre harvestphase and harvesting times.

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 theespalier trellis system for the younger vines. The average density is 4,000 to5,000 vines per hectare with an average yield per hectare of 11,000 kilogramsof Negroamaro, 9,000 kilograms of Primitivo; the yield is sometimes even low-er and in some cases even half for the finest wines or for the naturally sweetPrimitivo wines derived from the older plants. The plants of the cooperative, infact, undergo a thinning out process that increases concentration, structure andorganoleptic complexity in the grapes; the individual lots of grapes arechecked, selected and go into making the wine respecting the principles of uni-formity of quality from the vines to the finished bottle.

THE PRODUCTIONThe timing of delivery takes into account harvest times and varietal differ-ences, with the aim to bring into the vinification process perfectly healthy andintact grapes. The process of transformation, vinification and aging are con-ducted by the cellar staff using modern facilities and tools who traces the oldwinemaking tradition. The cooperative’s range of wines consists of 8 wines (5 DOC and 3 IGT), a sweetsparkling wine made from Primitivo, and a fine grappa from selected pomaceof Primitivo that is the principle variety of the winery: 5 different labels for awide range of variations of tastes and perfumes, made with the best selectionof grapes and wood aging for some wines. The Primitivo wines are the pride ofthe production of the Produttori Vini Manduria winery and are the most award-ed wines by wines guides and magazines.

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28 The Vineyards

The Vineyards

The Apulian territory is predominately level, characterized by vastplateaus and low lying hills that reach the sea. The vines are plantedthroughout a good part of the agricultural surface. The cultivation of thevines in these areas have spanned all the ages: from the Greeks to theRomans, passing to Lombards and the Byzantines and the Normans, onto the Angevins and the Aragons until our times, making this area one ofthe most productive in Italy. The altitude and composition of the soils, sun exposure and irradiation,temperature range and ventilation give Salento extraordinary microcli-matic conditions and a territory that, although different from zone tozone, results in an extraordinary cultivation of vines to the production ofwine. The Apulian ampelographic patrimony distinguishes itself by theextensiveness of the autochthonous varieties that nature and the workof the man have selected over centuries of viticulture.

Negroamaro is the most widely known of the Apulian autochthonousvarieties. 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 con-tains enological characteristics and superior organoleptic qualities.

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

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

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

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30 The wine list

The wine list

Respect and enhance the grape quality to make high quality wine in which the organoleptic and varietalcharacteristics transmit the the uniqueness of the terroir and the area of production; an important addedvalue that affirms the new competitiveness of the wine producing area of Apulia and satisfies the tastesand 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

Torre Testa

Visellio

Marmorelle Rosso

Negroamaro

Jaddico

Punta Aquila

Giancòla

Marmorelle Bianco

Vermentino

Saturnino

CANTINE DUE PALME

Selvarossa

Brindisi Rosso

Primitivo

Serre

Squinzano

Tenute Albrizzi

Tinaia

Bagnara

Rosato Due Palme

Paesano

CONTI ZECCA

Nero

Primitivo

Negramaro

Terra

Cantalupi Riserva

Luna

Fiano

Cantalupi Bianco

Cantalupi Rosé

Sole

CANDIDO

Casina Cucci

Tenuta Marini

Porta Falsa

Le Pozzelle

La Carta

Devinis

Cappello Di Prete

Duca d'Aragona

Aleatico

Paule Calle

PRODUTTORI VINIMANDURIA

Memoria

Lirica

Elegia

Madrigale

Madrigale oro

Neama

Sereno

Amoroso

Folletto

Cuor di Primitivo

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tenute rubino

32 The wine list

TENUTE RUBINO

Name: Torre TestaAppellation: Red, IGT Salento Variety: Susumaniello 100%Production area: Brindisi Nature of the soils: SandyTraining system: Head training and cordon trained, spurprunedDensity of plants: 5.000-6.000 per hectareYield per hectare: 5 tonsVinification: After a maceration of16 days at controlledtemperature the fermentation is carried out in steeltanks. Malolactic fermentation is totally carried out Maturation period: About 1 year in barrique. Bottle age-ing minimum 12 monthsAlcohol: 13,00% vol.

TASTING NOTESColor: Dark garnet red with violet reflectionsNose: Clear, elegant, ethereal and complex notes ofblack cherries and plums in brandy, blackcurrant andblackberry jam, hints of chocolate, juniper, nutmeg,liquorice, cinnamon and inkPalate: Classy and harmonious, intense with a long fin-ish, the result of strong and fragrant fruit, powerful acid-ity and incomparable fine tannins, noble and definedServing 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. Perfectwith the Canestrato Pugliese DOP.

TENUTE RUBINO

Name: VisellioAppellation: Red, IGT SalentoVariety: Primitivo 100%Production area: Brindisi Nature of the soils: Stoney, medium consistencyTraining system: Cordon trained, spur prunedDensity of plants: 4.000 per hectareYield per hectare: 6 tonsVinification: After a maceration of 18 days at controlledtemperature the fermentation is carried out in steeltanks. Malolactic fermentation is totally carried out Maturation period: About 8 months in barrique. Bottleageing for 12 monthsAlcohol: 14,00% vol.

TASTING NOTESColor: Impenetrable and brilliant rubyNose: A range of insuperable fine aromas and sensa-tions. Notes of plums in brandy, blackcurrant and blue-berry jam, “visciole”, cloves and nutmeg leave the wayto hints of star anise, violets and liquoricePalate: Powerful and fascinating at the same time,seductive for its personality and vitality, fresh yetremarkably fruity, finds its equilibrium in mature andround tannins and in its balanced acidityServing temperature: 18°C Food pairing: Timballo di lasagne al forno, cinghiale inagrodolce, stufato di lepre, capriolo in umido, filetto dimanzo al tartufo nero, seasoned and tasty cheeses.

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TENUTE RUBINO

Name: Marmorelle RossoAppellation: Red, IGT Salento Variety: Negroamaro 85%, Malvasia Nera 15%Production area: Brindisi Nature of the soils: clayey, medium consistency Training system: Cordon trained, spur prunedDensity of plants: 3.800 per hectareYield per hectare: 8 tonsVinification: After a maceration of 8 -10 days the fer-mentation is carried out in steel tanks. Malolactic fer-mentation is totally carried out Maturation period: In steel tanks. Bottle ageing for 2–3monthsAlcohol: 13,50% vol.

TASTING NOTESColour: Intense and bright rubyNose: A wide and variegated array, ethereal and finenotes of cherry, blackcurrants, blueberries and blackber-ries, hints of nutmeg and cocoaPalate: Warm and pleasant with a great correspondencebetween taste and nose. The fruit well-amalgamateswith the tannins and its fine acidityServing temperature: 14°CFood pairing: Try with “tagliatelle al ragù di maiale”,black “orecchiette” with tomato and ricotta cheese,horse meat “straccetti” in sauce, roasted lamb withpotatoes., shortly seasoned cheeses.

TENUTE RUBINO

Name: NegroamaroAppellation: Red, IGT Salento Alcohol: 13,00% vol. Variety: Negroamaro 100%Production area: Brindisi Nature of the soils: Medium consistencyTraining system: Cordon trained, spur prunedDensity of plants: 5.000 per hectareYields per hectare: 7 tonsVinification: After a maceration of12 days at controlledtemperature the fermentation is carried out in steeltanks. Malolactic fermentation is totally carried out Maturation period: About 5 months in 40 hl woodtanks. Bottle ageing for 4 monthsAlcohol: 13,00% vol.

TASTING NOTESColor: Bright rubyNose: Ethereal and enveloping notes of cherries inbrandy, plums, mulberry, blackcurrant along withnuance of black pepper, tobacco, liquorice, thyme, rose-mary, leather and juniperPalate: Warm and elegant, full with a balanced alcoholstructure, velvety and harmonious, long and persistent,rich of gentle and smooth tanninsServing temperature: 16°C Food pairing: Try with pork stew, grilled steaks of Chian-ina, orecchiette with horse meat sauce, rabbit “alla Con-tadina” with black olives, medium-aged cheeses.

34 The wine list

TENUTE RUBINO

Name: JaddicoAppellation: Red, DOC BrindisiVariety: Negroamaro 70%, Montepulciano 15%, Malva-sia Nera 15%Production area: Brindisi Nature of the soils: SandyTraining system: Cordon trained, spur prunedDensity of plants: 4.000 per hectareYield per hectare: 6 tonsVinification: After a maceration of 18 days at controlledtemperature the fermentation is carried out in steeltanks. Malolactic fermentation is totally carried outMaturation period: About 8 months, in barrique. Bottleageing for 12 monthsAlcohol: 13,00% vol.

TASTING NOTESColor: Intense and bright garnetNose: Complex and of great impact, clear and charm-ing, it shows fragrant and clean notes that remind cher-ries in brandy, chocolate and black pepper, plums alongwith leather, tobacco and clove aromasPalate: Juicy and vibrant, pleasant to drink, it combinesperfectly acidity, smoothness and tanninsServing temperature: 16°C Food pairing: Try with gnocchi with black truffle andporcini mushrooms, “orecchiette” in sausage sauce,braised beef, roe stew, tasty and seasoned cheeses.

TENUTE RUBINO

Name: Punta Aquila Appellation: Red, IGT Salento Variety: Primitivo 100%Production area: Brindisi Nature of the soils: Medium consistencyTraining system: Cordon trained, spur prunedDensity of plants: 6.000 per hectareYield per hectare: 7 tonsVinification: After a maceration of 15 days at controlledtemperature the fermentation is carried out in 10 days insteel tanks. Malolactic fermentation is totally carried out Maturation period: About 4 months in 40 hl woodtanks. Bottle ageing for 4-6 monthsAlcohol: 14,00% vol.

TASTING NOTESColor: Dark ruby Nose: This full and enveloping wine shows ethereal, fra-grant and rich notes. It displays scents and nuance ofcherries in brandy, mulberry jam, blueberry and blackcur-rant, humus, tobacco and ginger, black pepper and herbsPalate: Dynamic, coherent and of strong impact, itshows fascinating mineral aromas that well combinewith the powerful structure of the fruit, the acidity andthe pleasant and exuberant tanninsServing 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” andmedium-seasoned cheeses.

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TENUTE RUBINO

Name: GiancolaAppellation: White, IGT Salento Variety: Malvasia Bianca 100%Production area: BrindisiNature of the soils: SandyTraining system: Cordon trained, spur prunedDensity of plants: 3800 per hectare Yield per hectare: 6 tonsVinification: The fermentation is carried out in steel tanksMaturation period: Bottle ageing for 6 – 8 monthsAlcohol: 13,50% vol.

TASTING NOTESColor: Straw yellow with lively golden green highlightsNose: Fragrant scents of broom, iris and acacia follownotes of pineapple, yellow peach, vanilla, almond andmarine fragrancePalate: Very elegant and gentle, it strikes for its round-ness, structure and sapid flavour well-balanced by afresh and gratifying acidityServing temperature: 10°CFood pairing: Try with rich dishes like swordfish rollswith sauce “alla messinese”, risotto with “gamberoniimperiali di Gallipoli” and truffle, roasted groper withMediterranean herbs, char-grilled “tonno pinna rossa”fillet. Serve with cruditè of langoustine, steam cookedlangoustine served with a drop of extra virgin olive oil,raw seafood, cous cous with harissa and speck omelette.

TENUTE RUBINO

Name: Marmorelle BiancoAppellation: White, IGT SalentoVariety: Chardonnay 80%, Malvasia Bianca 20%Production area: BrindisiNature of the soils: clayey, medium consistencyTraining system: Cordon trained, spur prunedDensity of plants: 3.800 per hectareYield per hectare: 8 tonsVinification: The fermentation is carried out in 12 days Maturation period: Ageing in steel tanks. Bottle ageingfor 2–3 monthsAlcohol: 13,00 vol.

TASTING NOTESColor: Light straw yellow, with delicate green nuanceNose: Delicate and wrapping scents of fruit and flowers,notes of mango, banana, yellow peach, white plum,grapefruit, orange blossoms and broomPalate: Round, well-balanced and persistent, sapid andmineral, its fresh acidity makes it pleasant and livelyServing temperature: 10°C Food pairing: Try with warm sea salad, boiled shrimps,“tagliatelle” with shrimps and asparagus, grilled sword-fish rolls, parched sea bass and chicken with sage andthyme.

36 The wine list

TENUTE RUBINO

Name: VermentinoAppellation: White, IGT Salento Variety: Vermentino 100%Production area: Brindisi Nature of the Soils: Stoney medium consistencyTraining system: Cordon trained, spur prunedDensity of plants: 6.000 per hectareYield per hectare: 6 tonsVinification: The fermentation is carried out in steeltanksMaturation period: Ageing in steel tanks. Bottle ageingfor 3 monthsAlcohol: 13,50% vol.

TASTING NOTESColor: Delicate straw yellow, with bright and clear greenhighlights.Nose: seductive, intriguing, complex with remarkablehints of elderflower, broom, grapefruit, green apple,almond blossoms, white pepper and flintPalate: well-balanced and intense, gifted with an invit-ing acidity, good correspondence between nose andtaste, fine and persistentServing temperature: 8°CFood pairing: try with “tagliolini” and lobster, raviolifilled with crayfish with scents of lemon balm and basil,trancio di ricciola agli agrumi and red-tuna “polpette”,veal with tuna and mayonnaise sauce.

TENUTE RUBINO

Name: SaturninoAppellation: rosè, IGT Salento Variety: Negroamaro 100%Production area: Brindisi Nature of the Soil: sandyTraining system: Cordon trained, spur prunedDensity of plants: 3.800 per hectareYield per hectare: 8,5 tonsVinification: The fermentation is carried out in steel tanksMaturation period: Ageing in steel tanks. Bottle ageingfor 2 monthsAlcohol: 13,00% vol.

TASTING NOTESColor: Clear and brilliant pinkNose: Fragrant and fresh notes of violets, cherry androse meet scents of pomegranate, raspberry and straw-berryPalate: sapid, marine, mineral and round characteristicscombine perfectly with a mouth-filling flavourServing temperature: 12°C Food pairing: try with stuffed aubergines and peppers,spaghetti with sea-urchins, seafood lasagne, risottowith porcini mushrooms, stuffed cuttlefish, polpo (octo-pus) “alla pignata”, fegatini alla brace, galletto rusticoalla piastra, and the traditional lamb “arrosticini”.

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CANTINE DUE PALME

Name: Selvarossa RiservaAppellation: Red, DOP* Salice SalentinoVariety: Negroamaro and Malvasia NeraProduction area: Vineyards located in the DOP* SaliceSalentino areaNature of the soils: Deep and sandyTraining system: tree/bushDensity of plants: 5,000 per hectareYield per hectare: 5-6 tonsVinification: Maceration in horizontal rotating vats of50,000 liters for 14 days where the alcoholic fermenta-tion is completed at a temperature of 20°C. Malolacticfermentation occurs in barriques (Allier & Trocais)Maturation period: in barrique for 9 months. Bottleaging for at least 4 months before market releaseAlcohol: 14% vol.

TASTING NOTESColor: Deep and intense ruby red with amaranth reflec-tionsNose: Appealing aromas of cherry jam and hints ofvanillaPalate: Marked by notes of red fruit and nuances of woodServing temperature: around 18°CFood Pairings: Roasts, rabbit, noble wild game, agedcheeses, blue cheeses.

*Cantine Due Palme has decided to apply the new regulation(CE) N. 607/2009 of the Commission, dated July 14 2009

CANTINE DUE PALME

Name: Brindisi RossoAppellation: Red DOP* BrindisiVariety: Negroamaro and Malvasia NeraProduction Area: vineyards found in the DOP* BrindisiareaNature of the soils: Deep and sandyTraining system: Apulian tree/bushDensity of plants: 4,500 plants per hectareYield per hectare: 9 tonsVinification: Soft de-stemming using new methods thatguarantee a very delicate technique. Maceration is donein 50,000 liter horizontal rotating tanks. During the peri-od of 14 days, the wine completes alcoholic fermenta-tion at temperatures no higher than 20°C. The wine isthen put into 225 liter French oak barriques from Allier &Trocais where the malolactic fermentation is completedMaturation period: Aged for nine months in 225 literbarriques from Allier and TrocaisAlcohol: 12.5% vol.

TASTING NOTESColor: Intense ruby redNose: Full body, long persistencePalate: Velvety, harmonic and roundServing temperature: 16-18°CFood pairing: Important and long life wine, soft tannins,full bodied and pleasant, goes well with full flavoreddishes.

38 The wine list

CANTINE DUE PALME

Name: PrimitivoAppellation: Red, IGP* SalentoVariety: PrimitivoProduction area: SalentoNature of the soils: Deep and sandyTraining system: Apulian tree/bushDensity of plants: 4,500 per hectareYield per hectare: 9 tonsVinification: Early harvesting in the beginning of Sep-tember, grapes are de-stemmed and vinified usingmethods that guarantee a very soft pressing. Macera-tion in horizontal rotating vats of 50,000 liters. Duringthis period alcoholic fermentation is completed at atemperature no greater that 20°C. Transferred to 225liter barriques (Allier & Trocais), where the malolacticfermentation is completedMaturation period: 6 months in 225 liter barrique (Allier& Trocais). Bottle aged for at least 4 months beforemarket releaseAlcohol: 13.5% vol.

TASTING NOTESColor: Cardinal redNose: Very intense aromas and very long finishPalate: Powerful, long, harmonious and complexServing temperature: 16°CFood pairing: flavorful red meat, noble game dishes,aged cheese, blue cheese.

CANTINE DUE PALME

Name: SerreAppellation: Red, IGP* SalentoVariety: SusumanielloProduction area: SalentoNature of the soils: Deep and SandyTraining system: Espalier trellisDensity of plants: 4,500 per hectareYield per hectare: 9 tonsVinification: Grapes macerate in temperature regulatedrotating horizontal tanks. Alcoholic fermentation is com-pleted at a temperature no higher than 20°C. Trans-ferred to barriques where malolactic fermentation iscompleted.Maturation period: in barrique for 6 monthsAlcohol: 13.5% vol.

TASTING NOTESColor: Deep dark ruby redNose: Scents explode in aromas of prune, red berriesand blackberry jamPalate: Full bodied and robustServing temperature: 18°CFood pairings: Ideal with flavorful dishes of red meats,noble game and goes very well with blue and agedcheese.

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CANTINE DUE PALME

Name: SquinzanoAppellation: Red, DOP* SquinzanoVariety: Negroamaro and Mavlasia NeraProduction area: Vineyards located in the DOP* Squin-zano areaNature of the soils: Deep and sandyTraining system: Espalier trellisDensity of plants: 4,500 per hectareYield per hectare: 9 tonsVinification: Grapes are de-stemmed in a soft way usingnew methods that guarantee a highly sensitive workingtechnique. Maceration in horizontal rotating tanks of50,000 liters. During a period of 14 days, alcoholic fermen-tation is completed at a temperature no higher than 20°C.The wine is then transferred to 225 liter barriques (Allier& Trocais) where malolactic fermentation is completed.Maturation period: in barrique for 6 months. Aged inbottle for 4 months before market releaseAlcohol: 12.5% vol.

TASTING NOTESColor: Ruby red with garnet reflectionsNose: Elegant and rich bouquetPalate: Round and harmonious mouthServing temperature: 16-18°CFood pairings: Quality meats, noble game, dry cheeses.

CANTINE DUE PALME

Name: Tenuta AlbrizziAppellation: Red, IGP* SalentoVariety: Cabernet Sauvignon and PrimitivoProduction area: SalentoNature of the soils: Deep and sandyTraining system: tree/bushDensity of plants: 4,500 per hectareYield per hectare: 9 tonsVinification: Grapes are de-stemmed and crushed in asoft manner and then vinified together. Maceration inhorizontal rotating tanks. During the 14 day macerationperiod alcoholic fermentation is completed at a temper-ature no higher than 20°C. The wine is transferred toFrench oak barriques (Allier & Trocais) where malolacticfermentation is completed.Maturation period: The wine is racked and left in bar-riques for 6 months. Aged in bottle for at least 4months before market release.Alcohol: 13.5% vol.

TASTING NOTESColor: Intense ruby red with violet hintsNose: Intense, fruity with floral aromas well harmonizedwith the French oakPalate: The mouth denotes important soft and well bal-anced tanninsServing temperature: 16-18°CFood pairings: Flavorful pasta and rice dishes, redmeats, noble game, aged cheese or while enjoyingmeditative moments.

40 The wine list

CANTINE DUE PALME

Name: TinaiaAppellation: White, DOP* Salice SalentinoVariety: ChardonnayProduction area: Vineyards in the DOP* Salice SalentoareaNature of the soils: Deep and sandyTraining system: Espalier trellisDensity of plants: 4,500 per hectareYield per hectare: 8-9 tonsVinification: After picked and de-stemmed, the grapesare transferred to rotating horizontal tanks. The grapesare then cooled down to 4 ° C. The skins remain in con-tact with the must for 24 hours and then transferred toregulated temperature, French oak barriques wherealcoholic fermentation is completed at 15°CMaturation period: After a short period in barriques, thewine is racked and then bottled.Alcohol: 13.5% vol.

TASTING NOTESColor: Golden yellowNose: Full and complex bouquet with hints of pineap-ple, apricot, banana, honey and sagePalate: Very soft and envelopingServing temperature: 8-10°CFood Pairing: Shellfish in general, pasta and rice disheswith seafood or seafood and white meat.

CANTINE DUE PALME

Name: BagnaraAppellation: White, IGP* SalentoVariety: FianoProduction area: SalentoNature of the soils: Deep and sandyTraining system: Espalier trellisDensity of plants: 4,500 per hectareYield per hectare: 8-9 tonsVinification: White wine obtained from selected Fianograpes harvested in August. Aromas are the result ofthe cryo maceration at 4°C for 24 hours done right afterthe de-stemming and from the alcoholic fermentation at15°C for about 10 daysMaturation period: AugustAlcohol: 13.5 % vol.

TASTING NOTESColor: Intense golden pale, beautiful luminosity andbrillianceNose: Aromas of peach, apple, hints of citrus andMediterranean shrubsPalate: Very soft and envelopingServing temperature: 8-10°CFood pairing: great with appetizers, goes well withseafood, shellfish and roasted fish dishes and pasta orrice with fish and vegetables.

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CANTINE DUE PALME

Name: Due PalmeAppellation: Rosé, IGP* SalentoVariety: Negroamaro and Malvasia NeraProduction area: SalentoNature of the soils: Deep and sandyTraining system: Espalier trellisDensity of plants: 4,500 per hectareYield per hectare: 9 tonsVinification: Skin contact maceration for about 6/7hours. Fermentation at 15°CMaturation period: in stainless steel vats at controlledtemperature that brings out the aromas and scents ofthis roséAlcohol: 13.5% vol.

TASTING NOTESColor: Bright pinkNose: FloralPalate: Pleasant and generous tasteServing temperature: 8-10°CFood pairing: Pasta and rice dishes, fish soups, whitemeats.

CANTINE DUE PALME

Name: PaesanoAppellation: Sweet Red, IGP* SalentoVariety: AleaticoProduction area: SalentoNature of the soils: Deep and sandyTraining system: Espalier trellisDensity of plants: 5,000 per hectareYield per hectare: 3,5-4 tonsVinification: Late harvest when grapes have dried andlost about 30/40% of their weight. Maceration in con-trolled temperature horizontal rotating vats of 50,000liters. During this period of 14 days, the wine completesalcoholic fermentation at no higher than 20°CMaturation period: until the end of SeptemberAlcohol: 16% vol.

TASTING NOTESColor: Intense garnet red with violet reflectionsNose: Sweet perfumes and aftertastePalate: Good structure with softness and eleganceServing temperature: 12-14°CFood pairing: Baked goods like red fruit marmaladetarts, “menduleturrate” (toasted almonds with sugar),and cookies with almond paste. Also goes well with fla-vorful cheeses or cheese and honey, fresh fruit, biscottiand tarts without cream fillings. Enjoyed also in relax-ing or meditative occasions.

42 The wine list

CONTI ZECCA

Name: NeroAppellation: Red, IGT SalentoVariety: 70% Negramaro, 30% Cabernet SauvignonProduction area: Leverano and Salice Salentino (LE)Nature of the soils: Alluvial, average mixture with areasof limestoneTraining system: Cordon spurDensity of plants: 4.500/5.000 plants per Ha.Yield per hectare: 6 tonsVinification: De-stamming and soft pressing. Macera-tion for 15 days and more at a controlled temperatureof about 28-30°CMaturation period: 18 months in new French barriques,12 months in 30 hl. oak barrels and 6 months refined inbottleAlcohol: 14% vol.

TASTING NOTESColor: Intense ruby red colour with pleasant garnethighlightsNose: Aroma of tiny red fruits and spices with hints ofvanilla and liquoricePalate: Soft and harmonic with matured tannins in arich and well-structured body. Persistent finishServing Temperature: 18-20°CFood pairing: Pasta with meat or spiced sauces, roastedor grilled red meats and matured cheeses.

CONTI ZECCA

Name: PrimitivoAppellation: Red; IGT SalentoVariety: 100% PrimitivoProduction area: Leverano (LE)Nature of the soils: Alluvial, average mixture with areasof limestone Training system: Cordon spurDensity of plants: 4.500/5.000 plants per Ha.Yield per hectare: 8 tonsVinification: Stems removal and soft pressing. Macerationfor 12 days at a controlled temperature of about 28-30°CMaturation period: 12 months in 30 hl. oak barrelsAlcohol: 14,5 % vol.

TASTING NOTESColor: Intense ruby red hueNose: Aroma of tiny red fruits and spicesPalate: Soft and harmonic with matured tannins in arich and well-structured bodyServing Temperature: 18-20°CFood pairing: Very good on pasta with strong sauces,roasted or grilled red meats and matured cheeses.

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CONTI ZECCA

Name: NegramaroAppellation: Red, IGT SalentoVariety: 100% negramaroProduction area: Leverano (LE)Nature of the soils: Alluvial, average mixture with areasof limestoneTraining system: Cordon spurDensity of plants: 4.500/5.000 plants per HaYield per hectare: 7 tonsVinification: Stems removal and soft pressing. Macera-tion for 12 days at controlled temperature of about 28-30°CMaturation period: 12 months in 30 Hl oak barrelsAlcohol: 14 % vol.

TASTING NOTEColor: Intense ruby red color Nose: Aroma of tiny red fruits Palate: Soft and harmonic with ripe tannins in a richand well structured body Service Temperature: 18-20°CServing Temperature: 18-20°CFood pairing: First courses in general, roasted or grilledred meats and ripe cheeses.

CONTI ZECCA

Name: TerraAppellation: Red, DOC LeveranoVariety: 70% Negramaro, 30% AglianicoProduction area: Leverano (LE)Nature of the soils: Alluvial, average mixture with areasof limestoneTraining system: Cordon spurDensity of plants: 4.500/5.000 plants per Ha.Yield per hectare: 7 tonsVinification: De-stamming and soft pressing. Macera-tion for 15 days and more at a controlled temperatureof about 28-30°CMaturation period: 14 months in French barriques and3 months refined in bottle Alcohol: 14 % vol.

TASTING NOTEColor: Intense ruby red with pleasant garnet highlightswhen it agesNose: Aroma of tiny red fruits and spices with hints ofvanilla and tabaccoPalate: Harmonic with matured tannins in a rich andwell-structured body Serving Temperature: 18-20°CFood pairing: Pasta with meat or spiced sauces, roastedor grilled red meats and matured cheeses.

44 The wine list

CONTI ZECCA

Name: Cantalupi RiservaAppellation: Red, DOC Salice SalentinoVariety: 80% Negramaro, 20% Black MalvasiaProduction area: Salice Salentino (LE)Nature of the soils: Alluvial, average mixture with areasof limestoneTraining system: Cordon spur Density of plants: 4.500/5.000 plants per Ha. Yield per hectare: 8 tonsVinification: Stems removal and soft pressing. Macerationfor 12 days at a controlled temperature of about 28-30°CMaturation period: 12 months in 30 hl. oak barrels Alcohol: 14% vol.

TASTING NOTESColor: Deep ruby red hue with garnet highlights whenagesNose: Aroma of tiny red fruits, berries and spices Palate: Soft and harmonic. Rich body and great struc-ture. Long and persistent finish Serving temperature: 18-20°C Food Pairing: Very good on pasta with spiced sauces,roasted and grilled red meats and matured cheeses.

CONTI ZECCA

Name: LunaAppellation: White, IGT SalentoVariety: 50% White malvasia, 50% ChardonnayProduction area: Leverano and Salice Salentino (LE)Nature of the soils: Alluvial, average mixture with areasof limestoneTraining system: Cordon spurDensity of plants: 4.500/5.000 plants per Ha.Yield per hectare: 6,5 tonsVinification: Manual harvest. The grapes, put in woodboxes, are softy passed through a crusher and de-stem-merMaturation period: Fermentation and evolution in newFrench barriques for about 6 months and refinement inbottle for 3 monthsAlcohol: 14% vol.

TASTING NOTESColor: Brilliant golden yellow hueNose: Intense fragrance of exotic fruit and vanillaPalate: Rich with a persistent finishServing temperature: 10-12°CFood Pairing: Wonderful with fish dishes in general.

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CONTI ZECCA

Name: FianoAppellation: White, IGT SalentoVariety: 100% FianoProduction area: Leverano (LE)Nature of the soils: Alluvial, average mixture with areasof limestoneTraining system: Cordon spurDensity of plants: 4.500/5.000 plants per Ha.Yield per hectare: 7,5 tonsVinification: Stems removal and soft pressingMaturation period: Fermentation in stainless steel tanksat controlled temperature and ageing in epoxy resin-lined cement tanksAlcohol: 13% vol.

TASTING NOTESColor. Straw yellow with greenish highlightsNose: Intense fruity aroma (apple, pineapple, banana)Palate: Rich with a perstistent finishServing temperature: 8-10°CFood Pairing: Excellent with fish and shellfish dishes.

CONTI ZECCA

Name: Cantalupi BiancoAppellation: White, DOC Salice SalentinoVariety: 100% ChardonnayProduction area: Salice Salentino (LE)Nature of the soils: Alluvial, average mixture with areasof limestoneTraining system: Cordon spurDensity of plants: 4.500/5.000 plants per Ha.Yield per hectare: 11 tonsVinification: Stems removal and soft pressingMaturation period: In epoxy resin-lined cement tanksAlcohol: 12,5% vol.

TASTING NOTESColor: Straw yellow Color with greenish highlightsNose: Delicate and fruityPalate: Dry with a fruity fragranceServing temperature: 8-10°CFood Pairing: Very good as aperitifs and on fish dishes.

46 The wine list

CONTI ZECCA

Name: Cantalupi rosèAppellation: Rosato, IGT SalentoVariety: 80% Negramaro, 20% Black Malvasia of LecceProduction area: Salice Salentino (LE) Nature of the soils: Alluvial, average mixture with areasof limestoneTraining system: Cordon spurDensity of plants: 4.500/5.000 plants per HaYield per hectare: 11 tonsVinification: Stems removal and soft pressing. Macera-tion at controlled temperature for about 24-48 hoursMaturation period: In epoxy resin-lined cement tanksAlcohol: 13% vol.

TASTING NOTESColor: Brilliant hue with violet red highlightsNose: Ripened fruitsPalate: Fresh and harmonic with a palate of ripe plums Serving temperature: 12°C Food Pairing: Very good with Italian aperitifs, fish dish-es, pasta with fish sauces and in general with seafood,roasted or grilled fish and shellfish in all courses. Whitemeats.

CONTI ZECCA

Name: SoleAppellation: White, IGT Salento Variety: 90% White malvasia 10% White moscatoProduction area: Leverano and Salice Salentino (LE) Nature of the soils: Alluvial, average mixture with areasof limestoneTraining system: Cordon spur Density of plants: 4.500/5.000 plants per Ha. Yield per hectare: 6 tonsVinification: The ripe grapes are stocked in cases and,after an over-ripening period of about 3-4 weeks, stemsremoved and softly pressed. The fermentation of thegrapes is stopped before exhausting the natural sugarsof the must Maturation period: Fermentation and evolution in stain-less steel tanks for about 6-8 months Alcohol: 11,5% vol.

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

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CANDIDO

Name: Casina CucciAppellation: White, IGT SalentoVariety: 100% Chardonnay Production area: SalentoNature of the soils: medium consistency, clayey, cal-careousTraining system: Espalier trellis systemDensity of plants: 4,130 per hectareYield per hectare: 9 tons Vinification: The grapes are cooled to 12°C, after skincontact of the must at low temperature for about 20hours, the must is fermented at a controlled tempera-ture in stainless steel tanks on the firsts yeastsAlcohol: 13% vol.

TASTING NOTESColor: sulpher-yellow with light green Nose: Very rich fruity aroma and of first fermentationPalate: Balanced and pleasant flavor, lively from thepersistence of the natural carbon dioxide that empha-sizes the pleasant freshnessServing temperature: 8-10°CFood pairing: Aperitif. Great with raw appetizers.

CANDIDO

Name: Tenuta MariniAppellation: White, IGT SalentoVariety: 100% Fiano MinutoloProduction zone: SalentoNature of the soils: medium consistency, clayey, cal-careousTraining system: Espalier trellis systemDensity of plants: 4,130 plants per hectareYield per hectare: 9 tonsVinification: De-stemmed grapes are cooled to 12°C andremain with skin contact with the must for 36 hours.Activated by selected yeasts, the must ferments at 18degrees C for a weekMaturation period: aged in bottleAlcohol: 12.5% vol.

TASTING NOTESColor: bright straw yellowNose: Expresses its strong aromatic scent of the aro-mas with finiteness of rose waterPalate: Rich, warm and smooth with flavors of honeyand hazelnutsServing temperature: 8-10°CFood pairing: Excellent aperitif, ideal with seafood,shellfish and grilled fish dishes.

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CANDIDO

Name: Porta FalsaAppellation: White, DOC Salice SalentinoVariety: 100% ChardonnayProduction area: SalentoNature of the soils: medium consistency, clave, calcare-ousTraining system: espalier trellis systemDensity of plants: 4,130 per hectareYield per hectare: 9 tons Vinification: Grapes are cooled to 12°C. After skin con-tact with the must at a low temperature for twentyhours, the must is fermented in stainless steel on theleesMaturation period: in bottleAlcohol: 13% vol.

TASTING NOTESColor: Bright straw yellowNose: Very fine scents, exotic fruitPalate: Pleasantly fresh and very savoryServing temperature: 8-10°CFood pairings: With light appetizers, fish prepared invarious ways and white meat.

CANDIDO

Name: Le PozzelleAppellation: Rosé, DOC Salice SalentinoVariety: 95% Negro amaro, 5% Malvasia NeraProduction area: SalentoNature of the soils: medium consistency, clayey, cal-careousTraining system: espalier trellisDensity of plants: 4,120 per hectareYield per hectare: 9 tons Vinification: De-stemmed grapes macerated and left forabout twenty hours at low temperature. A part of thejuice is extracted from the grapes (about 40%) and leftto ferment in stainless steel on the lees.Maturation period: in bottleAlcohol: 13.5% vol.

TASTING NOTESColor: Birght pink of coral branchesNose: Rich, full, floral with a lasting fruit scentPalate: Voluptuous harmonized flavorsServing temperature: 12-14°CFood pairings: Enjoyed throughout the meal startingwith good appetizers, pasta, eggs, white and red meats,soups, fish and shellfish.

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CANDIDO

Name: La CartaAppellation: Red Riserva, DOC Salice SalentinoVariety: 95% Negro amaro, 5% Malvasia NeraProduction area: SalentoNature of the soils: medium consistency, clayey, cal-careousTraing system: Apulian tree/bush and espalier trellissystemDensity of plants: 4,130 per hectareYield per hectare: 9 tons Vinification: grapes macerate for about 5 days at a con-trolled temperature. Alcoholic and malolactic fermenta-tion in stainless steelMaturation period: aging in large barrelsAlcohol: 13.5% vol.

TASTING NOTESColor: Ruby red enriched with orange tints with ageNose: Ethereal bouquet with characteristic aromas ofcocoa and leatherPalate: Pleasantly soft, shows the notes of the grapevarieties well blended with the aromas of French oak.Serving temperature: 18-20°CFood pairings: Pasta dishes with rich sauces, roastedwhite and red meats and poultry.

CANDIDO

Nome: DevinisAppellation: Red, IGT PrimitivoVariety: 100% PrimitivoProduction area: SalentoNature of the soils: medium consistency, clayey, cal-careousTraining system: Apulian tree/bush systemDensity of plants: 4,130 per hectareYield per hectare: 7 tonsVinification: de-stemmed grapes are macerated in stain-less steel at a controlled temperature and then kept intanks until malolactic fermentation is completedMaturation period: in bottleAlcohol: 14% vol.

TASTING NOTESColor: Dark ruby red with violet tintsNose: Intense plum scents with small berry perfumesPalate: Remarkable structure with balance and persist-enceServing temperature: 17-19°CFood pairing: All pasta dishes with meat sauce orfalvorful oily sauces, lamb and game.

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CANDIDO

Name: Cappello di PreteAppellation: Red, IGT SalentoVariety: 100% Negro amaro Production area: SalentoNature of the soils: medium consistency, clayey, cal-careousTraining system: Apulian low tree /bush systemDensity of plants: 4,130 per hectare.Yield per hectare: 7 tonsVinification: Long maceration in stainless steel of de-stemmed grapesMaturation period: in barriquesAlcohol: 13.5% vol.

TASTING NOTESColor: Ruby red glitterNose: Intense, from spicy to delicate notes of vanillaPalate: great structure and rich flavorServing temperature: 18-20°CFood pairing: Roasted or grilled meat, lamb, game, hardcheeses.

CANDIDO

Name: Duca d'AragonaAppellation: Red, IGT SalentoVariety: Negro amaro 80%, Montepulciano 20%Production area: SalentoNature of the soils: medium consistency, clayey, cal-careousTraining system: tree/bush and espalier trellis systemDensity of plants: 4,130 per hectareYield per hectare: 7 tons Vinification: De-stemmed grapes are left to maceratecompletely immersed in the must. Fermentation at con-trolled temperatureMaturation period: long period in barriques that allowsfor a perfect harmonization of scentsAlcohol: 14% vol.

TASTING NOTESColor: Bright ruby red with slight shades of orangeNose: Very intense bouquet with clean aromas and deli-cate fragrance that explodes in scents of roasted coffee,tobacco and leather combined with balsamic aromas ofwood.Palate: Pleasantly soft palate is warm and austereServing temperature: 18-20°CFood pairing: Beef, roasted or grilled lamb, game,braised meats, cheese and savory dishes from hautecuisine.

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CANDIDO

Name: AleaticoAppellation: Red, DOC Salice SalentinoVariety: Aleatico Production area: Salento Nature of the soils: medium consistency, clave, calcare-ousTraining system: Apulian low tree /bush systemDensity of plants: 4,130 per hectareYield per hectare: 4 Tons Vinification: Late harvest of the grapes permitting thedrying. The maceration of the grape skins and of thesugars occurs at a controlled temperature. Subsequent-ly the fermentation of the must is interrupted by repeat-ed racking to remove the yeastsMaturation period: The wines are aged in wood Alcohol: 14% vol.

TASTING NOTESColor: Bright crimson red, tending to orange with ageNose: Fine perfumes of muscat Palate: Wide flavor, full body, moderately sweet withgood acidity Very enjoyable palate and pleasantlysmoothServing temperature: recommended to serve coolFood pairing: Meditation wine. An explosion of delight-ful scents paired with dark chocolate.

CANDIDO

Nome: Paule CalleAppellation: Passito, IGT SalentoVariety: 50% Chardonnay, 50% Malvasia BiancaProduction area: SalentoNature of the soils: medium consistency, clayey, cal-careousTraining system: espalier trellisDensity of plants: 4,130 per hectareYield per hectare: 3,5 tons Vinification: 50% of the Chardonnay is harvested ripe,the rest is picked after about a month and completesthe drying out process with the Malvasia Bianca in thedrying out area of the cellar. After delicate extraction,the must fermentsMaturation period: One year in barriques left on theleesAlcohol: 15% vol.

TASTING NOTESColor: Bright golden yellowNose: Olfactory impact from the complex elegancecombined with vanilla, honey, fig and apricot jamPalate: Warm and velvety taste distinguishes the femi-nine sweetnessServing temperature: ChilledFood pairings: Delicious with blue cheeses combinedwith honey.

52 The wine list

CONSORZIO PRODUTTORI VINI DI MANDURIA

Name: MemoriaAppellation: Red, DOC Primitivo di ManduriaVariety: 100% PrimitivoProduction area: Vineyards located in the DOC Primitivodi Manduria areaNature of the soils: Medium consistency tufaceous andcalcareousTraining system: Bush and/or espalier trellisDensity of plants: 4,000-5,000 per hectareYield per hectare: 9 tonsVinification: In red, fermentation at controlled tempera-tureMaturation period: in bottleAlcohol: 14% vol.

TASTING NOTESColor: Ruby red with violet hintsNose: Intense and complex, ripe fruit, red pulp fruits(cherry, plum, blackberry)Palate: Dry, hot, soft, right amount of tannins, persistentServing temperature: At room temperature (16-18°C)Food pairing: Pasta and rice dishes, aged cheeses.


Name: LiricaAppellation: Red, DOC Primitivo di ManduriaVariety: 100% PrimitivoProduction area: Vineyards located in the DOC Primitivodi Manduria areaNature of the soils: Medium consistency tufaceous andcalcareousTraining system: Bush and/or espalier trellisDensity of plants: 4,000-5,000 per hectareYield per hectare: 9 tonsVinification: In red, fermentation at controlled tempera-tureMaturation period: Short passage in French oak bar-rique from AillerAlcohol: 14% vol.

TASTING NOTESColor: Ruby red with garnet nuancesNose: Intense and complex, ripe fruit, red pulp fruit(cherry, raspberry, blackberry), balanced fusion withaccentuated notes of toasted woodPalate: Dry, hot, soft, right amount of tannins, persist-ent, recalls the noseServing temperature: at Room temperature (16-18°C)Food pairing: Meat dishes.

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Name: ElegiaAppellation: Red, DOC Primitivo di ManduriaVariety: 100% PrimitivoProduction area: Vineyards located in the DOC Primitivodi Manduria areaNature of the soils: Medium consistency tufaceous andcalcareousTraining system: Bush and/or espalier trellisDensity of plants: 4.000–5.000 per hectareYield per hectare: 6 tonsVinification: In red, fermentation at controlled tempera-tureMaturation period: 13 months in French oak barriquesfrom AillerAlcohol: 14% vol.

TASTING NOTESColor: Ruby red with garnet reflections intense aroundthe glassNose: Intense and complex, ripe berry (cherry, raspber-ry, blackberry) and plum jam, with light spicy notes ofvanilla and balsamic finishPalate: Dry, hot, soft, good tannins, persistent, roundout with toasted notesServing temperature: 16-18°CFood pairing: Roasted and braised meats.


Name: MadrigaleAppellation: Red, DOC Primitivo di ManduriaVariety: 100% PrimitivoProduction area: Vineyards located in the DOC Primitivodi Manduria areaNature of the soils: Medium consistency tufaceous andcalcareousTraining system: BushDensity of plants: 5,000 per hectareYield per hectare: 4 tonsVinification: In red, fermentation at controlled tempera-tureMaturation period: in bottleAlcohol: 13.5% vol.

TASTING NOTESColor: Ruby red with purple reflectionsNose: Intense and complex, recalls Morello cherry andother red fruit jams; shows hints of dried fruit andcocoa on the finishPalate: Sweet, hot, soft with a noticeable intense andpersistent aftertasteServing temperature: Room temperature 10-14°CFood pairing: Cookies, blue cheese.

54 The wine list


Name: Madrigale OroAppellation: Red, DOC Primitivo di ManduriaVariety: 100% PrimitivoProduction area: Vineyards located in the DOC Primitivodi Manduria areaNature of the soils: Medium consistency tufaceous andcalcareousTraining system: BushDensity of plants: 5,000 per hectareYield per hectare: 2–3 tonsVinification: In red, fermentation at controlled tempera-tureMaturation period: in bottleAlcohol: 15% vol. + sugars 100/g/l.

TASTING NOTESColor: Ruby red with purple hintsNose: Intense and complex, recalls the Morello cherryand other red fruit in jam; shows dried fruits on the finish Palate: Sweet, hot, soft with a noticeable intense andpersistent aftertasteServing temperature: 15-18°CFood pairing: Strong cheeses, chocolate, almond pastedeserts and fruit tarts.


Name: NeamaAppellation: Red, IGT SalentoVariety: 100% PrimitivoProduction area: Vineyards located in the DOC Primitivodi Manduria areaNature of the soils: Medium consistency tufaceous andcalcareousTraining system: Bush and/or espalier trellisDensity of plants: 4,000/5,000 per hectareYield per hectare: 9 tonsVinification: In red, fermentation at controlled tempera-tureMaturation period: Maturation in stainless steel andaged in bottleAlcohol: 13.5% vol.

TASTING NOTESColor: Ruby redNose: Intense and complex, with elegant notes of fruit(plums, blackberry, black current) that intertwine withtypically spicy notes of cinnamon, black pepper.Palate: Pretty warm, soft, tannic, persistentServing temperature: at room temperature 16-18°CFood pairing: Pasta, rice and main course dishes.

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Name: SerenoAppellation: White, IGT SalentoVariety: 80% Fiano, 20% VerdecaProduction area: Vineyards located in the DOC Primitivodi Manduria areaNature of the soils: Medium consistency tufaceous andcalcareousTraining system: Espalier trellisDensity of plants: 4,500 per hectareYield per hectare: 9 tonsVinification: In white with fermentation at a controlledtemperature of 18°CMaturation period: in stainless steelAlcohol: 13% vol.

TASTING NOTESColor: Straw-yellow with greenish crystalsNose: Intense and complex with hints of white sweetfruit (apple, pear), expresses a delicate orange flowerbouquetPalate: Dry with good structure, fresh and tasty, recallsa the noseServing temperature: 8-9°CFood pairing: Pasta and rice dishes with fish.


Name: AmorosoAppellation: Rose, IGT SalentoVariety: 100% NegroamaroProduction area: Vineyards located in the DOC Primitivodi Manduria areaNature of the soils: Medium consistency tufaceous andcalcareousTraining system: Bush and/or espalier trellisDensity of plants: 4,000/5,000 per hectareYield per hectare: 10 tonsVinification: Short skin contact (cap lifted for 12 hours),fermentation at controlled temperatureMaturation period: in stainless steelAlcohol: 13% vol.

TASTING NOTESColor: Coral pink, anticipates the good structure of thewineNose: Characterized by a fragrant fruit that expresses astrong intensity of red apple, and notes of fresh wildstrawberry and raspberryPalate: Dry, gives a pleasant pseudo-caloric feeling, softwith a touch of perceptible freshness and length Serving temperature: 10-12°CFood pairing: Appetizers.

56 The wine list


Name: FollettoAppellation: Sweet sparkling wine – Charmant method Variety: 100% PrimitivoProduction area: Vineyards located in the DOC Primitivodi Manduria areaNature of the soils: Medium consistency tufaceous andcalcareousTraining system: Bush and/or espalier trellisDensity of plants: 4,000/5,000 per hectareYield per hectare: 9 tonsVinification: Short skin contact for 24 hours at 10°C. Themust is then transferred in autoclave to obtain frothMaturation period: in bottleAlcohol: 9% vol.

TASTING NOTESColor: intense cherry red; perlage of good finenessNose: Intense and delicate fresh fruitPalate: Sweet, not overly heavy aftertaste; elegantlyfruity recalling the noseServing temperature: 7°CFood pairing: Christmas sweets and pastries.


Name: Cuor di primitivoAppellation: Fine grappaVariety: 100% PrimitivoProduction area: Vineyards located in the DOC Primitivodi ManduriaNature of the soils: Medium consistency tufaceous andcalcareousMaturation period: in bottleAlcohol: 40% vol.

TASTING NOTESColor: Transparent and brilliant whiteNose: Intense and fragrant scentPalate: Strong decisive and round tasteServing temperature: at room temperature 14-16°CFood pairing: at the end of a meal.

Supervision: Gran Via Società & Comunicazione - PalermoEditing of texts: Gran Via. Graphics: Luigi Mennella

Azienda Agricola dott. Luigi RubinoVia Enrico Fermi 50, 72100 brindisiphone: +39 0831.571955 fax: +39 0831.571655www.tenuterubino.it [email protected]

Azienda Vitivinicola Francesco Candido SpAVia A.Diaz 46, 70025 Sandonaci (BR)phone: +39 0831.635674 fax: +39 0831.634695www.candidowines.it - [email protected]

Cantine Due Palme Soc. Coop. AgricolaVia San Marco 130, 72020 Cellino San Marco (BR)phone: +39 0831.617865 fax: 0039 0831.617866www.cantineduepalme.it - [email protected]

Consorzio Produttori Vini di ManduriaVia Fabio Massimo 19, 74024 Manduria (TA)phone: +39 099.9735332 fax: +39 099.9701021www.cpvini.it - [email protected]

Conti ZeccaVia Cesarea, 73045 Leverano (LE)phone: +39 0832.925613 fax: +39 0832.922606www.contizecca.it - [email protected]

CONSORZIO PUGLIA BEST WINE VIA ENRICO FERMI 50 - 72100 BRINDISI (BR)

TEL. 0831.571955 - [email protected]

WWW.PUGLIABESTWINE.IT

Puglia Best Wine Brochure (EN)

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