From the region of Apulia in Italy; the spur of the boot to the heel, the leading grape is negroamaro. The name is Latin for black, negro and amaro, bitter. Negroamaro is the primary grape in this hot, arid region. The grapes are handpicked, from old vines, and aged in stainless steel vats. It has a slightly bitter, espresso-like flavor, hints of red fruit, fully rounded, well balanced, and a soft texture. Enjoyed with roasted meats and semi-aged cheese’s.

This region also produces more olive oil that any other region in Italy; some of the trees are over 1,000 years old. While that region is fertile, that lack of groundwater has limited growth in the area over the centuries. In the 17th century, small dwellings, trulli were constructed; mortar less limestone huts with conical roof, often built directly on top of a cistern.

The Miali’s have been producing wines for 4 generations. The Winery is situated in the heart of the Valle d’Itria (in the middle of Apulia). Here the soil is calcareous, red and acid, ideal for the production of white wines; due to the high temperature range between the day and the night, and the windy weather. Native and typical white grapes Verdeca, Bianco d’Alessano and the aromatic Fiano Minutolo. The grapes for the red wines (Primitivo and Negroamaro) come from the deep south of the Puglia, where the soil is calcareous and clay, and the days are hot.

“Black & Bitter”