From our Importer: We had the fortune of meeting the Masserie Dugento owner, Giordano Emo Capodilista, at VinItaly a few years ago and were blown away by the price-quality ratio of his exceptional reds. In revisiting the wines recently, that memory was reinforced with two excellent and extremely drinkable expressions of Primitivo and Negroamaro.

Situated in southern Salento, Puglia – the “heel” of Italy – between Gallipoli and Leuca in the Feudo d’Ugento, the estate lies within an area where Negroamaro and Primitivo vines have thrived for centuries. This region, known as the “Conca d’Oro” or Golden Conch, features clayey, red soils rich in potassium. The vineyards are located just a few kilometers from the sea, and this proximity to the coast moderates the heat of the growing season. With a low yields from their 10 hectares, and strict temperature control during fermentation, the estate manages to achieve the highest quality despite the warmth of the region.

The leadership team, Giordano Emo Capodilista and Francesco Marra, are further strengthened by the expertise of Andrea Boaretti, a Venetian oenologist who shares a similar passion for the Salento region as an esteemed consultant in Puglia. The estate’s cellars, located next to the old Salento “Sud-Est” railway were built in the 1930s by a Piedmontese grower who used to ship his grapes up north. The cellars have been meticulously renovated and are now suited to produce the finest wines.

Only the best grape clusters are used to produce the Salento Rosso Negroamaro and Salento Rosso Primitivo. With a low grape yield of just 33,000 bottles from 10 hectares, and strict temperature control during fermentation, the estate manages to achieve the highest quality despite the heat of the region. The resulting wines are fresh, fruity, and flawless, capturing the essence of this secluded and beautiful slice of Italy.

100% Negroamaro planted to red clay soils with a south exposure

Vine age varies between 30-60 years old

Sourced from the Masserie di Ugento Cru of the Ugento production area

Maceration on the skins for approximately 12 days, temperature controlled

Aging in stainless steel for 10 months followed by resting in bottle for 5 months prior to release

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