This winery was founded in 1921 by the grandfather of the current owner. The outbreak of World War II forced this entrepreneur to abandon his dream early on. The war also caused significant damage to Cignomoro's vineyards. As a result, production was very low for a long time, intended for local use, and a large portion of the harvest was offered to local cooperatives. But since 1951, it was time to truly expand the company. Ciro Matichecchia took charge in 2001 and focused on export and sales. These are unique, high-quality wines.
The grapes are harvested entirely by hand and transported in small crates to the Cignomoro winery. The grapes are immediately pressed and fermented in stainless steel tanks. Maceration, during which the grape skins are left to sit on the juice, lasts approximately four weeks. This ensures that the final wine optimally absorbs the color and tannins of the grape skins. After maceration, the wine is aged for ten months in new French and American oak barriques.
And after ten months, it's time to enjoy this Primitivo di Manduria. It's an intense red wine with rich aromas and a true explosion of flavors on the palate. The aroma reveals blueberries and a wealth of herbs, making it a warm wine. The flavor is incredibly fruity, yet perfectly balanced. It pairs beautifully with roast and braised meats, game, and aged cheeses.
