Tenuta Patruno Perniola
Tenuta Patruno Perniola is a small farm and wine estate located in the heart of the Apulian Murgia. It was founded in 1821 as a small family-run farm by Don Filippo Maria Perniola, who came from an ancient family of noble landowners in the area of Gioia del Colle and Santeramo. Its primary objective was to preserve and enhance the characteristics of the main varietal of the area, the Primitivo di Gioia del Colle, of which traces can be found dating back to the times of the Peuceti when it was recognized and classified for the first time by Primicerio Filippo Indelicati; the Benedictine who studied and improved the vines, until the best plants suited to the area were selected.
The vineyards next to the farm were restored in the early 1900s. the location’s unique micro-terroir, the result of years of rigorous zoning, is particularly suitable for the Primitivo di Gioia del Colle; the hilly landscape, about 350 meters above sea level, with excellent exposure to the sun; the continuous ventilation, with substantial temperature range between day & night, and the rocky soil rich in minerals, which give it a reddish color called "Terre Rossa" in the area. Passed down from generation to generation, the family uses this knowledge in identifying between the different plots; the most suitable rootstocks; and the best representative of the different varieties. The youngest vines are between 7-25yo, and oldest are 75yo bush vines.
The farm was transformed into a full production winery in 2005 after six generations of direct descendants of Don Filippo; Paolo Fabio Patruno, the current owner & winemaker, son of Prof. Isabella Vita Perniola and Dr. Prof. Domenico Luigi Patruno, maintains production according to the historical tradition of native grape varieties from the Gioia del Colle area: Primitivo di Gioia del Colle and Verdeca. Paolo is advised and assited directly by his grandparents Donna Paola and Don Giuseppe, and was guided by his mother Isabella, in his first winemaking experiences in the cellar. All operations in the vineyards, including the harvest, are carried out by hand and the ploughing is done with the help of a horse. The family follows organic production protocol; The beekeeping, the rich biodiversity and the farming and production techniques strictly confirm full respect for the environment.
The process in the cellar is never invasive, in order to not interfere with the full aromatic expression of the wines produced. The aim is always to enhance the Primitivo character to its fullest potential as expressed by the terroir; Alcoholic fermentation takes place in steel tanks, and aging is done in both stainless-steel tanks and oak barrels, depending on the cuvée. Paolo believes in letting the potential of his grapevines speak for itself, so much so that he does not increase the structure by excessively enriching it with wood, on the contrary, by focusing on freshness and youth. As a result, the wines are suited for long bottle ageing, which achieve a persuasive balance of aromas, preserving and enhancing the intense aromas of the fruit, herbs and spices of the region.
In addition to their still dry wines, the family also produces sweet version that represents a further exploration of the expressive possibilities of this land, linked to the ancient tradition of the sweet Primitivo revisited with modern techniques.
The winery is a member of the FIVI; Italian Federation of Independent Winegrowers.
100% Verdeca planted on clay and limestone at 400m ASL.. Manual harvest in small crates performed in the early morning hours, at the second half of September. The grapes are destemmed and then undergoes micro-maceration at 8-10 °C, for 12-18 hours to allow natural clarification. After soft pressing and static settling, the clear must is fermented in stainless-still tanks at a temperature of 16-18°C. At the end of alcoholic fermentation, the must is separated from the coarse lees and left to mature on fine lees for about 3 months. Light filtration before bottling, natural cold stabilization in the bottle for a minimum of 2 months.
100% Primitivo. 15-20yo vines planted on clay and limestone at 400m ASL.. Manual harvest in small crates performed in the early morning hours, at the first half of September. The crushed and destemmed berries are macerated in stainless-still tanks, at 5-8°C for the first 24 hrs. and then undergoes alcoholic fermentation at 24-28° for 10-20 days. A slow malolactic fermentation followed by finning in the tank for 1 year before aging in small, lightly toasted French oak barrels for about 2 months. Light filtration before bottling, natural cold stabilization in the bottle for a minimum of 6 months.
100% Primitivo. 20-75yo vines planted on clay and limestone at 400m ASL.. Manual harvest in small crates performed in the early morning hours, at the first half of September. The crushed and destemmed berries are macerated in stainless-still tanks, at 5-8°C for the first 24 hrs. and then undergoes alcoholic fermentation at 24-28° for 10-20 days. A slow malolactic fermentation followed by finning and aging in the tank for 2-3 years. Light filtration before bottling, natural cold stabilization in the bottle for a minimum of 6 months.