Vigneti del Salento I Muri Primitivo Puglia IGP

The grapes were destemmed and then gently pressed and cooled to 10ºC for a maceration period of 8-10 days with regular pumping over. Yeasts were added to start fermentation, which took place under temperature-controlled conditions of up to 20ºC. The wine was then transferred to stainless-steel tanks where malolactic fermentation was carried out.

This is the Puglia venture of the Farnese group (responsible for Gran Sasso, Vesevo and Tufarello ). The wines were made at two wineries in the province of Taranto on the western flank of Salento. The style of the wines - fresh whites, soft and generous reds - will be familiar to those who buy their other wines, as winemaker Filippo Baccalaro is the driving force behind this new label. Filippo, a native of Piemonte, has been working in Puglia for almost two decades. He was attracted by the rich, ripe flavours of the fruit, and the ability to capture these flavours with minimal use of technology and a lot of know-how.

Filippo has the latter, as is illustrated by these wines. The star wines are, of course, those made from native grapes like Verdeca, Negroamaro and, of course, Primitivo.