CONTACTS

REGISTERED OFFICE
V.le Mazzini, 132
00195 Roma,
Italy

OPERATING OFFICE
Masseria Li Reni, Manduria-Avetrana km 3
74024 Manduria (Ta)
Italy

CELLARS & VINEYARDS
74024 Manduria (Ta)
Italy

01. WINE
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”Una bottiglia di vino contiene
più filosofia che tutti i libri del mondo.“ Louis Pasteur

Il Bianco dei Vespa

FIANO SALENTO IGP

Our white wine had its first harvest in 2014. Faithful to the native Apulian vines, we have chosen Fiano.
But there is Fiano and there is Fiano, so we asked our winemaker to design a Fiano “Ad Hoc”. Result: since its presentation at Prowein 2015 in Dusseldorf, the Italian and international success of this wine has not stopped, continuing to prove itself with the excellent 2015 harvest.

  • Grape Variety: Fiano Salento
  • Geographical Area: Salice Salentino
  • Vineyards Elevation: 40 m. above sea level
  • Soil Type: Sandy Clay
  • Training System: Spurred Cordon
  • Vines per Hectare: 5.000 vines/ha
  • Yield per Hectare: 75 Quintals
  • Grape Yield in Wine: 65%
  • Average Age of VInes: 10 years old
  • Harvest: Third week of August
  • Vinification: The Grapes are soft-pressed and the juice is fermented without skins at 14 degrees for 20 days
  • Refinement: in stainless steel vats for 4 months
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Flarò

OUR WOMEN IN THE WORLD

On the evening of September 12th, 2015, Italian tennis experienced one of the most beautiful moments in its history.
At the world’s most prestigious tournament, the US Open in New York, Flavia Pennetta defeated Roberta Vinci in the final round. Two Italians at the top of the world of tennis.
From the union of the names of these two great hometown champions from Puglia, comes Flarò; a tribute to the two extraordinary women who carried the name of our land to the heights through an event that made international sport history. This is the first still rosé of our cellar, born from an intriguing pairing of Negramaro and Aleatico.

  • Grape Variety: Negramaro and Aleatico
  • Geographical Area: Manduria
  • Vineyards Elevation: 40 m. above sea level
  • Soil Type: Sandy Clay
  • Training System: Spurred Cordon
  • Vines per Hectare: 5.000 vines/ha
  • Yield per Hectare: 80 Quintals per hectar
  • Grape Yield in Wine: 60%
  • Average Age of VInes: 10 years old
  • Harvest: First ten days of September
  • Vinification: After destemming and soft-pressing the juice is macerated in contact with skins for 6 hours at 8-10 C°. The juice is then separated from the skins and fermentation begins at 13-14 C° fot 20 days
  • Refinement: 3 months in stainless steel
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Il Bruno dei Vespa

Primitivo Salento

Sorry, this entry is only available in Italian.

  • Grape Variety: Primitivo
  • Geographical Area: Manduria
  • Vineyards Elevation: 90 m. a.s.l.
  • Soil Type: Clay
  • Training System: Spurred Cordon
  • Vines per Hectare: 5.000 vines
  • Yield per Hectare: 75 Quintals
  • Grape Yield in Wine: 70%
  • Average Age of VInes: 15-20 years
  • Harvest: First 15 days of September
  • Alcoholic Fermentation: Maceration with skins for 10 days with several punch downs
  • Malolactic Fermentation: Complete in barrique
  • Ageing process: 4 months in Never and Troncais Barrique
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Il Rosso dei Vespa

PRIMITIVO DI MANDURIA DOC

Sorry, this entry is only available in Italian.

  • Grape Variety: Primitivo
  • Geographical Area: Manduria
  • Vineyards Elevation: 40 m. a.s.l
  • Soil Type: Clay
  • Training System: Spurred Cordon
  • Vines per Hectare: 5.000
  • Yield per Hectare: 60 Quintals
  • Grape Yield in Wine: 70%
  • Average Age of VInes: 15-20 years
  • Harvest: End of September
  • Alcoholic Fermentation: Skin maceration for 10 days with several punch downs. Salasso 10%
  • Malolactic Fermentation: In stainless steel
  • Ageing process: 6 months in Never and Troncais Barriques
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Noitre

THE ADVENTURE OF LIFE

A journey to rediscover the father-son dialectic; a sparkling wine that tells the story of two realities inextricably linked by an extraordinary love. It is the beginning of an adventure that will be handed down from generation to generation.
Noitre is a single-variety vintage spumante rosé (36 months on the lees) made from the fruit Negroamaro grapes. United in this enological adventure, Bruno Vespa and his two sons, Federico and Alessandro, seal their bond with this wine, rendered refined and elegant thanks to its long contact with the lees, which can accompany various moments around the table with class: from the aperitif through the entire light meal.

  • Grape Variety: Negramaro
  • Geographical Area: Manduria
  • Vineyards Elevation: 40 m. a.s.l
  • Soil Type: Sandy Clay
  • Training System: Spurred Cordon
  • Vines per Hectare: 5.000
  • Yield per Hectare: 50 Quintals
  • Grape Yield in Wine: 50%
  • Average Age of VInes: 15-20 years old
  • Harvest: Last week of August
  • Alcoholic Fermentation: in stainless steel
  • Malolactic Fermentation: partial
  • Refinement: in bottles for 36 months
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Raccontami

PRIMITIVO DI MANDURIA DOC

This Primitivo di Manduria narrates our family’s journey through the fascinating world of wine.
Its visual richness gives a hint of its decisive character and at the same time of its velvety impact. The scent of spices and berries anticipates its great soft drinkability. Suitable for even the richest of meat dishes, RACCONTAMI can actually accompany a substantial portion of the Italian cuisine.

  • Grape Variety: Primitivo
  • Geographical Area: Manduria
  • Vineyards Elevation: 90 m. a.s.l.
  • Soil Type: Clay
  • Training System: Spurred Cordon
  • Vines per Hectare: 5.000 vines
  • Yield per Hectare: 45 Quintals
  • Grape Yield in Wine: 70%
  • Average Age of VInes: 15-20 years
  • Harvest: Late August
  • Alcoholic Fermentation: Skin maceration for 15 days whit several punching downs. Salasso 20%
  • Malolactic Fermentation: in barriques
  • Ageing process: 12 months in Never and Troncais Barriques
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Helena

Nero di Troia

Sorry, this entry is only available in Italian.

  • Grape Variety: Nero di Troia
  • Vineyards Elevation: 40 m. above sea level
  • Soil Type: Sandy Clay
  • Training System: Spurred Cordon
  • Yield per Hectare: 50 Quintals
  • Grape Yield in Wine: 60%
  • Average Age of VInes: 50 years
  • Harvest: First 10 days of October
  • Malolactic Fermentation: Complete
  • Vinification: The grapes are allowed to slightly overripen and then harvested and destemmed before pressing. Alcoholic fermentation with maceration begins and continues for about 20 days at controlled temperatures (24°C - 26°C). Frequent pump-overs and delestage are performed during the fermentation.
  • Ageing process: in Never and Troncais barriques for 12 months
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