In the southernmost tip of Italy's boot, Puglia to be precise, we find the Masseria Li Veli winery. Its founder, Antonio de Viti de Marco, dreamed of establishing a wine project in the region. And he has more than succeeded. The estate now covers 33,000 square meters. The climate in southern Italy is perfect for winegrowing. Warm summers alternate with cold nights and mild winters. And Masseria Li Veli capitalizes on this perfectly.
The Primitivo grapes for this Di Mandurai wine are harvested entirely by hand towards the end of August. A rigorous selection process takes place in the winery before the grapes are crushed. Alcoholic fermentation then takes place in stainless steel tanks at a controlled temperature. After two weeks, the wine is pressed, and then transferred to oak barrels for malolactic fermentation and aging. This aging process lasts 12 months, but the wait is more than worth it.
The Primitivo di Manduria emerges with a cherry-red color. Aromas of strawberries, berries, plums, wood, and vanilla immediately greet you, seducing you from the first sip. The flavors are complemented by red fruit and spices. These notes continue into a sultry finish with soft tannins.
