The Perrini family has been growing grapes in Puglia for generations, but it wasn't until the 90's that brother and sister, Vito and Mila, made the change from selling fruit to making and selling their own estate-bottled wine. They converted the entire 50-hectare estate to organic viticulture and dug their own cellar. This is part of a larger trend in Puglia to move away from mass-production of grapes and embrace the local terroir to make higher quality small batch wines. Nonetheless, prices have remained very reasonable. 

Perrini's Negroamaro comes from vines that are at least 30 years old, with some even up to 60 years in age. The small hills on the estate afford plenty of southern exposure, ensuring excellent ripeness, and close hand-management of the vineyards allows for well-timed picking of the fruit. The fermentation is all native yeast in stainless steel, and the wine is pressed off as soon as possible to avoid over-extraction. No oak is used for this wine, keeping it fresh and pure. A great example of local Puglia wine that remains true to the region. 

Pairing: Heavier fish and seafood dishes, stewed beef or lamb

Grape: Negroamaro 

Viticulture: Organic Certified

Soil: Clay, calcareous