Questo vino
Vineyard and terroir
The grapes come from Caragnuli, a historic 10-hectare vineyard at Tenuta Iore in San Pancrazio Salentino, within the Salice Salentino DOC area. The limestone-and-clay soils carry old Negroamaro vines trained as traditional Puglian bush vines. The vineyard exposure is north–south. Its vines are described as 70 and 80 years old, while the introductory account identifies Caragnuli as an 80-year-old vineyard.
Grapes
100% Negroamaro. Bunches from the old bush vines are carefully selected.
Vinification
The grapes are allowed to ripen fully and then undergo light drying on racks. These racks are made from woven reeds and wicker and are housed in the fruit-drying room known as the “Graticciaia,” from which the wine takes its name. Once drying is complete, vinification begins.
The must ferments slowly in late autumn, when ambient temperatures are lower. Its temperature is strictly controlled throughout fermentation. The physiological changes occurring in the berries during drying, together with the late-season fermentation, create a development distinct from conventional vinification.
Ageing
The first stage of maturation takes place for approximately 12 months in small French oak barrels. The technical information identifies them as pièces made from Allier–Nevers oak. The wine then continues ageing in concrete until bottling. Further bottle maturation improves its character over time.
Technical data
- Classification: I.G.P. Salento
- Alcohol: 14.5% vol.
- Vineyard area: 10 hectares
- Vine age: 70 and 80 years
- Exposure: north–south
- Soil: limestone and clay
Tasting profile
Bright, dark ruby red with garnet nuances. The nose is complex, clear and ethereal, combining dried fruit and liquorice with spice, tobacco, vanilla and further dried-fruit notes. The palate is warm, elegant and well structured, unfolding with balance and a pleasing evolution of flavours.
Serving and pairing
Pair with hard cheeses, braised dishes, roast red meats, game, grilled lamb, foie gras preparations, truffle-based foods or chocolate.
Label / history
The project began in 1980 when oenologist Severino Garofano initiated experiments with drying Negroamaro from the Caragnuli cru, convinced of the grape’s versatility and stature. After six years of trials, the first Graticciaia vintage was produced in 1986. The name refers to the “Graticciaia,” the drying room where grapes rest on light mats woven from reeds and wicker.