F Negroamaro Salento IGP

Savoury first courses, red meats, game and aged cheese

San Marzano is a small town in the centre of the Primitivo di Manduria DOP, a strip of land between the seas that wash over the Puglia region. It was here that 19 winegrowers founded Cantine San Marzano in 1962. Long before the appellation of origin was created and Primitivo di Manduria was recognised worldwide, they were chasing a dream. In 1996, The commitment and dedication of the members allowed the purchase of a modern bottling plant. The first bottles came out of the cellar, triggering the transition from commodity to brand. From bulk economy to a direct relationship with the end consumer. Since then, the company has been dedicate to the expression of a thousand-year relationship between their people and the local grape cultivars, such as Primitivo or Negroamaro – and changing the perception of Puglian wines throughout the world in its best expressions. An iconic wine, symbol of San Marzano’s way of thinking and working. Sessantanni Primitivo di Manduria DOP is the label that has changed the perception of wines from Puglia around the world. Made from grapes growing on old vines that are at least sixty years old and are trained over the traditional Alberello system of Puglia. Genius loci, the expression and pride in our history.

Contrada di Monte la Conca, between San Marzano and Francavilla Fontana (BR), Salento, Puglia. The climate is characterised by high temperatures all year round, with very little rainfall and a wide temperature range between night and day, which has a positive influence on the quality of the grapes. Loam, finely textured and rich in iron oxides that give the topsoil the distinctive red hue. Calcareous subsoil (limestone) with few emerging rocks.

Malolactic fermentation in stainless steel tanks and then in French and Caucasian oak barrels for 12 months.

Hand-harvest of slightly overripe grapes. Destemming and crushing followed by cold soak maceration at 8°C for about 24- 48 hours. Thermo-controlled maceration and alcoholic fermentation for about 10 days with autochthonous yeasts at 24-26°C. Final drawing off with soft pressing machines.