This store requires javascript to be enabled for some features to work correctly.
Winemaker: Riccardo Cotarella
Farming: Organic (Certified)
Varieities: 100% Verdeca grape
Terroir: from 32 year-old vines in Canale di Pirro, Selva di Fasano
Vinification: Harvested the third week of September. Grapes are hand-picked and collected in small cases. Maceration on the skins takes place at cold temperature, which helps to extract the maximum scent from the skins. It follows alcoholic fermentation in stainless steel vats at controlled temperature not over 16°C. Once the fermentation has finished, the wine is kept at a cold temperature of 10°, thus preventing the malolactic fermentation to take place.
“Masseria Li Veli is a stunning property that has been showing spectacular results in recent years.... It’s safe to say that Masseria Li Veli is on a fast trajectory to be one of the top estates in Southern Italy." - Monica Larner, Wine Advocate
Masseria Li Veli is an imposing building on the southern most slopes of the Murge hills in the Salento peninsula, also known as the “heel of Italy”. The project is the realization of the Falvo family (previous owners of Avignonesi in Montepulciano, Tuscany) who have also strong ties to the region. The pre-existing stone structure dating to the late 19th Century has been transformed and enlarged, according to a well-planned and functional design in keeping with the style and layout of the original building. Today, the estate comprises 35 hectares of vineyards with albarello training, planted with the traditional Apulian varieties: Negroamaro, Primitivo and Malvasia Nera. The family's vision is to establish a new quality benchmark in the region both through vineyard management and vinification. Applying the knowledge and expertise gained at Avignonesi, the effort is to realize the ultimate potential for the local varieties with wines that have more primary fruit, freshness and structural acidity while still maintaining the character this dry, hot Mediterranean land provides.
70 acres of vineyards at 30 meters above sea level in the commune of Cellino San Marco, halfway between Lecce and Brindisi. Maritime climate is moderated by the two seas of the Strait of Otranto (Adriatic Sea) and the Gulf of Taranto (Ionian Sea). Albarello Salentino (bush-vines) planted to high densities following the ancient “settonce” (high-density) planting system.Vineyards are mostly organized like they used to be: within quadrilaterals enclosed along their entire perimeters by olive trees, dry-stone low walls and pine trees. These 'pezzi' (plots) denote crus, similarly to the clos model, the French enclosed vineyard. All the grapes are produced from organic certified farming since 2005.
The entire winemaking process takes place into the large cellar built in a light coloured stone, carparo. Beyond the main entrance is the barrel cellar, protected by a large glass door and located on the ground level beneath groin vaults. An air-conditioning system set at 60° F guarantees an ideal temperature for wines maturation. The total capacity of the cellar is of approximately 10,000 hectoliters, divided between steel vats and 400 French oak barriques. All the work in the cellar is made following the international standard control for an Environmental Management System ISO 14001.