Antica Enotria, Vriccio Primitivo 2021

When the primitivo grape reaches full ripeness, in late August, the grapes are gently pressed. After the must macerates on the
skins, it ferments at a controlled temperature for 12 days. Frequent pumpovers and delestage ensure the correct level of oxygen and better extraction into the wine of the aromatic and pigment compounds. Vriccio matures in stainless
steel for 12 months, then in the bottle for an additional 4t months before release

Antica Enotria is located in Cerignola, Apulia. The vines and fields extend from the inside towards the sea, a mix of landscapes made of sun and wind that offers a terroir unique in the world. The cellar is located within the ancient Contessa Staffa farm, a noble building dating back to 1700, discovered 30 years ago by Raffaele when it was only a ruin. It is here that the company produces wine and organic preserves. In the large stone rooms there are the cellar and the wine refining cellar.

The court of the masseria is the stage around which the life of the company revolves. The show is dictated by the season: in September it hosts the vinification, in winter it host the processing of artichokes and extra virgin olive oil and in the summer season it host tomatoes and vegetables for fresh consumption.

Organic is a philosophy of life for the Di Tuccio family. The guarantee of a product that truly comes to the table and safeguards the environment feeds the enthusiasm of Luigi, Raffaele’s son.

Reconciling the idea of ​​organic farming linked to the production of genuine food is Luigi‘s main objective. A sustainable diet that does not need chemicals, that respects seasonality and Zero-Food Mile is one of the main values ​​of the company. As a child, Luigi learned to interpret the needs of the earth. A talent shared with his wife Valentina who together with him follows the business development of the company and will be handed down to his children.