Perrini

In the southernmost part of the heel of the "Italian boot", otherwise known as the Salento Peninsula of the Puglia region, the Perrini family has been growing grapes and making wine for generations. For many years, most of their fruit was sold off to négociants, as the means and finances to estate-bottle were prohibitive. Current generation Vito and his sister Mila Perrini set about changing that in the 1990's, building a an underground cellar and converting their fifty hectares to organic viticultureground cellar--neither of these steps being the norm for a bulk-production-oriented region accustomed to heavy-handed, high-alcohol red wines from native varieties Primitivo and Negroamaro.

Their vines are 30-35 years of age at this point, spread amongst several zones in the hills around Castellaneta near Taranto. The vineyards are plowed in the spring, and yields are kept to around 55hl/ha, modest for the region and the warm, easy-ripening climate. The grapes are picked by hand into small baskets and brought directly to the cellar to cool down. The juice is fermented in stainless steel tanks with temperature control; maceration lasts 12-14 days. Aging takes place in tank as well.