Near San Pietro Vernotico, a village in Salento, one finds the Vinicola Mediterranea winery. Never has a name been more suitable for a winery that exploits the best qualities and characteristics of the Mediterranean ecosystem. This is a zone that has a natural gift for cultivating vines, thanks to a warm sun and a sea breeze coming from the Adriatic sea, factors which create an ideal climate for wine-making. The winery was founded in 1997 by Giuseppe Marangio and Vito Epifani, both already expert in wine-making but for the first time determined to create their own business. Initially the production was exclusively loose wine which was appreciated and marketed in all of Italy. In 2000 they began to bottle their wine, Negroamaro, Soraya and Donvito to name a few, and export worldwide. Also their vine varieties are numerous, Negroamaro is the most common then there are Malvasia di Brindisi, Primitivo and others (Montepulciano, Cabernet, Sangiovese and Chardonnay), that have attained the same quality as the indigenous varieties. 98 “LAURORA” CHARDONNAY “POESIA” BIANCO SALENTO IGT “SORAYA” BIANCO SALENTO I.G.P. “LE GRAZIE” ROSATO SALENTO IGT “PAISÁ” ROSSO NEGROAMARO “ILDUCA” PRIMITIVO BIANCO SALENTO SALENTO I.G.P. DI MANDURIA D.O.P. Grapes: Fiano Grape varietes: Malvasia Bianca – Grapes: Negroamaro 70%, Malvasia Grapes: Chardonnay Soil: Medium misture tending to Trebbiano nera 30% Grape varietes: Negroamaro Grape varietes: Primitivo Soil: Medium misture tending to sandy soil. Production zone: Puglia – Salento Soil: Very fertile tending to sandy soil. Production zone: Puglia – Salento Production zone: Puglia – Salento sandy soil. Vinification: Once in the winery Soil: Medium mixture tending to Vinification: Grapes are immediately Soil: Carsic calcareous origin, rich Soil: Carsic calcareous origin, rich in Vinification: Immediate pressing grapes are immediately pressed sandy soil. dripped and pressed. Then musted in iron and aluminium sesquiossids. iron and aluminium sesquiossids. and dripping of the grapes. Must and dripped. Must flower undergo Harvest base per hectare: 9-10 t grapes aundergo to alcoholic and Harvest base per hectare: 10-12 t/ha Harvest base per hectare: 7-9 t flower undergo to fermentation in to fermentation at a controlled Vinificazion: Once in the winery malolactic fermentation at the same Vinificazion: After pressing, grapes Vinificazion: The musted grapes thermoconditioned tanks at a very low temperature (16-20°) and purposely grapes are immediately pressed time. Fresh wine is centrifuged and undergo to maceration for 8 – 10 undergo to a long maceration. temperature and purposely selected selected yeast are added. Once and dripped. Must flowe undergoes stocked in glass-covered tanks. days. After pressing and dripping Fermentation in temperature- yeasts are added. fermentation is completed the fresh to fermentation at a controlled Tasting notes: coral red colour. Aroma only flower must undergoes to controlled tanks and purposely Tasting notes: yellow colour with wine is immediately poured off and temperature (13-16°) and purposely of fruits, very typical. Smooth and fermentation with selected yeasts in selected yeasts are added. After greenish shades. Soft and fruity centrifuged. selected yeasts added. Once wrapping flavour. tanks at a temperature of 22 – 23°C. dripping and pressing, fresh wine aroma. Sapid and persistent flavour. Tasting notes: straw-yellow colour, fermentation is completed the wine is Serving suggestions: fish soup, Once fermented, fresh wine is poured is poured off after having finished Servine Suggestions: entries, fish and flowery aroma and fine and elegant poured off and filtered. crustaceans, raw see fruits. off and filtered. malolactic fermentation. seafood. flavour. Colour: straw-yellow. Alcohol: 12,50% Vol. Colour: intense red with orange shades. Colour: red with bright orange flashes. Alcohol: 12,50% Vol. Serving suggestions: entries, fish and Aroma: flowery. Serving suggestions: meat dishes, Flavour: full-bodied, harmonious and seafood. Alcohol: 11,50 %vol. pork products and cheeses. velvety. Alcohol: 12,50% Vol. Alcohol: 13,50 %vol. Alcohol: 14,00 %vol. 99 “ILNOBILE“ NEGROAMARO “PRIMONOBILE“ NEGROAMARO “FEBO“ PRIMITIVO “DONVITO“ PRESTIGE “EMOZIONE“ SALENTO ROSSO IGT SALENTO ROSSO IGT SALENTO ROSSO IGT SALENTO ROSSO IGT SALENTO ROSSO IGT Grapes: Negroamaro Grapes: Negroamaro Grapes: Negroamaro Grapes: Primitivo Grapes: Negroamaro 60%, Primitivo 40% Soil: carsic calcareous origin, rich in iron and Soil: Carsic calcareous origin, rich in iron and Soil: Carsic calcareous origin, rich in iron and Soil: Medium misture tending to sandy soil. Soil: Carsic calcareous origin, rich in iron and aluminium sesquiossids (typical Salento red aluminium sesquiossids (typical Salento red aluminium sesquiossids (typical Salento red Vinification: The musted grapes undergo aluminium sesquiossids (typical Salento red soils) wich give warmness to the round. soils) wich give warmness to the round. soils) wich give warmness to the round. a very long maceration for 12-14 days. soils) wich give warmness to the round. Vinification: After dripping grapes, maceration Vinification: After pressing, grapes undergo Vinification: After pressing, grapes undergo Fermentation occurs in temperature- Vinification: After being dripped and pressed. for 15-20 days. Then, after dripping and maceration for 8-10 days. Then only flower maceration for 8-10 days. Then only flower controlled tanks (26-28°) and selected yeasts The must grapes undergo maceration. pressing, just flower must, fermentation with the must undergo fermentation with selected must undergo fermentation with selected are added. After dripping and pressing, Fermentation occurs in temperature- add of selected ferments in conditioned tanks. yeasts inside thermoconditioned tanks at a yeasts inside thermoconditioned tanks at a fresh wine is poured off after malolactic controlled tanks at 24° and purposely selected After fermentation is poured off for the first time temperature of 22-23°C. Once fermented, temperature of 22-23°C. Once fermented, fermentation. yeast are added. After malolactic fermentation and centrigugated. Matured in oak casks. fresh wine is poured off and centrifuged. fresh wine is poured off and centrifuged. Tasting notes: red with violet shades colour. wine is poured off and centrifuged. Tasting notes: intense ruby red colour. Matured in oak casks. Matured in oak casks. Light and characteristic aroma, full-bodied and Tasting notes: ruby red colour, fruity aroma, Hazelnut aroma, with trace of red fruits Tasting notes: intense ruby red colour. Tasting notes: intense red colour with orange aromatic flavour. rounded and equilibrated flavour. Smooth, velvety, full and tasty. Serving Light and characteristic aroma with a bitter shades. Full and harmonious flavour. Serving suggestions: meat dishes and matured Serving suggestions: meal. suggestions: grilled meat, spicy “Pecorino” aftertaste characteristic. Serving suggestions: meat dishes, pork and cheeses. Alcohol: 13% Vol. cheese, savoury fish soup. Serving suggestions: meat dishes, pork cheeses. Alcohol: 13,50% Vol. Packaging: Heavy bottle. products and cheeses. Alcohol: 14% Vol. Alcohol: 14,50% Vol. Alcohol: 14% Vol. 100 “PRIMODUCA“ PRIMITIVO “ILBARONE“ SALICE SALENTINO “ILVISCONTE“ BRINDISI ROSSO DOC “ILPRINCIPE“ SQUINZANO ROSSO DOC “ILGRANDUCA“ RISERVA ROSSO DI MANDURIA DOC ROSSO DOC SALICE SALENTINO DOC Grapes: Negro Amaro 85%, Malvasia nera 15% Grapes: Negro Amaro 80%, Malvasia nera Grapes. Primitivo Grapes: Negro Amaro 85%, Malvasia nera 15% Soil: Carsic calcareous origin, rich in iron and 10%, Sangiovese 10% Grapes: Negro Amaro 85%, Malvasia nera Soil: Carsic calcareous origin, rich in iron and Soil: Carsic calcareous origin, rich in iron and aluminium sesquiossids (typical Salento red Soil: Very fertile tending to sandy soil. 15%, aluminium sesquiossids (typical Salento red aluminium sesquiossids (typical Salento red soils) wich give warmness to the round. Vinification: The musted grapes undergo Soil: Carsic calcareous origin, rich in iron and soils) wich give warmness to the round. soils) wich give warmness to the round. Vinification: The musted grapes undergo a very long maceration (15-20 days). aluminium sesquiossids (typical Salento red Vinification: The musted grapes undergo Vinification: After dripping grapes undergo a very long maceration (15-20 days). Fermentation occurs in temperature soils) wich give warmness to the round. a very long maceration (15-20 days). fermentation inside thermoconditioned tanks Fermentation occurs in temperature controlled tanks (28-30°) and selected yeasts Vinification: After dripping grapes undergo Fermentation occurs in temperature at temperature of 24-26°. Maceration lasts in controlled tanks (28-30°) and selected yeasts are added. After dripping and pressing, fermentation inside thermoconditioned tanks controlled tanks (28-30°) and selected yeasts 7-10 days. Then musted grapes are pressed. are added. After dripping and pressing, fresh wine is poured off after having finished at temperature of 24-26°. Maceration lasts are added. After dripping and pressing, Fresh wine is stocked in tanks and after fresh wine is poured off after having finished malolactic fermentation. Matured in oak casks. 7-10 days. Then musted grapes are pressed. malolactic fermentation. Matured in oak casks. malolactic fermentation is poured off for the malolactic fermentation. Matured in oak casks. Tasting notes: red with garnets shades. Fresh wine is stocked in tanks and does