In southern Italy, Puglia to be precise, lies the relatively young Masseria Li Veli winery. But its history goes back much further. Its founder, Antonio de Viti de Marco, dreamed of a wine project in this region. Decades ago, the wine project was revived. Today, the estate covers 33,000 hectares, where the grapes enjoy a perfect climate. Cold nights, warm days, and mild winters alternate, promoting the ripening process.
Around August and September, the Primitivo and Negroamaro grapes are harvested entirely by hand and then transported in small crates to the winery. This preserves the grapes' integrity and freshness. Once arrived, the grapes undergo a second hand selection. The selected grapes are then destemmed and crushed. Fermentation takes place at a temperature of 27 to 31 degrees Celsius, allowing the skins to fully extract all the fine color and flavors. Malolactic fermentation follows, and the wine finally matures for four months in wooden barrels.
A beautiful, full-bodied, ruby-red wine emerges from the glass. The aroma reveals floral notes that blend beautifully with the rich aromas of red fruits like berries and cherries. The palate is balanced with ripe red fruits like cherries, plums, and blueberries, combined with a soft acidity. The ripe tannins and ripe fruit lead to a lovely, long finish. Serve this Primonero Salento Negroamaro with grilled red meat or game dishes, or with a cheese board featuring matured cheeses.
