The company was founded in 2012 in Torricella in the province of Taranto and about 16 km from Manduria and takes its name from the Masseria (typical Apulian construction) of the first half of the 1800s in which it is located. Currently the company of about 100 hectares of which half destined for vineyards is managed by the two sisters Marika and Simona Lacaita who inherited it from their parents. The cultivated vineyards are purely indigenous from Puglia: Primitivo, Aglianico, Fiano and Negroamaro and Rosato Salento while a few hectares are dedicated to the cultivation of international vines such as Syrah and Cabernet Sauvignon. For cultivation and production, the organic protocols are observed, resorting to emergency irrigation only in case of extreme drought. Mezzapiena 2017 is composed of pure Primitivo which is harvested with manual harvest between late August and early September, and then macerates for about 10 days at controlled temperature before refining 5 months in stainless steel and a month in the bottle before being put into business . Intense ruby red, the nose is rich in hints and aromas that vary after a while that we leave it in the glass giving us further particular notes such as plum, black cherry, red fruit jams, black pepper and hints of cocoa, cinnamon and licorice until you get with tobacco At the taste level we find a nice alcohol content (14%) and softness that contrasts the typical tannins of this grape variety creating a fine, harmonious, elegant and well balanced product. It is undoubtedly a wine with a good aging potential as over time it will be more and more balanced. The 2017 vintage was excellent for all of Puglia both as regards the number of bottles produced and the quality of the products. We can combine this wine with traditional Apulian dishes such as orecchiette with turnip greens, with meat sauces, cured meats and aged cheeses such as cacioricotta or caciocavallo but also with game and grilled fish.
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About the authorLorenza Melis
Sono una ragazza di 22 anni , sono sommelier Aspi di secondo Livello e ho alle spalle un Master di Management di Sala&Cantina alla Food Genius Academy e svariate esperienze in Sala. e mi occupo [...]