Cellar Profile
Alberto Longo’s 3rd generation farm and winery is located in northern Puglia, outside of the town Lucera. This is a farm in the full sense of the word, producing pasta, olive oils, fruits and vegetables. Alberto’s driving passion is to bring international attention to his native territory of Daunia. There are two separate vineyard sites, 7 hectares located in the territory of the DOP Cacc’e Mmitte di Lucera and 25 hectares in the Masseria Celentano. Here, sustainability is paramount. The property uses a geothermal plant and solar panels and has a strict water usage policy. These wines, made by the brilliant winemaker Graziano Grassini, have a modern sensibility to go with the telltale rusticity and bombastic nature and style from the region.
Region
Close to the Adriatic Sea and the Gulf of Taranto, the climate here is hot and dry with temperatures regularly exceeding 40°C. The Daunia region, in Northern Puglia, receives stiff Balkan winds, which help moderate temperatures during the day. With a sizeable diurnal shift and cool evenings, acid levels are maintained despite the propensity for grapes to fully ripen and achieve high alcohol levels. Plantings are generally done on hillsides, where drainage is superior than the flatter valley floor vineyards and where canopy can be used to protect fruit from the midday sun. Puglia is home to some well-known indigenous varietals, such as Primitivo, Negroamaro, Nero di Troia, Bombino and Falanghina. The wines produced are typically high in tannins and high in alcohol, with a bold, fruity taste.
Vineyard
Planted in sandy loam and calcareous soil, the winery’s vineyard in Masseria Celentano is organically and sustainably farmed. Guyot-trained vines are densely planted to stress the vines and lower yields. The vineyard enjoys large diurnal shifts, that allow full ripeness while maintaining balancing acids.
Winemaking
Hand-harvested grapes undergo a very soft pressing. The juice is cool-fermented in stainless to preserve primary fruit aromas. The wine rests for a short period on its lees in stainless steel before being transferred into concrete vats to soften. It is aged in bottle for 3 months before release.
Varieties
Falanghina, a white aromatic grape tracing its heritage to Greece, has become a key indigenous variety in Campania as well as in small parts of Abruzzo and Puglia. It gives aromas of citrus flowers, oranges, pear, melons and, in warmer vintages, some tropical notes. Occasional hints of herbaceous bitterness offset the ripeness of the fruit nicely. One of the hallmarks of the grape is its high acid levels, so it must be fully ripened to ensure balance in the glass.
Tasting Notes
Floral and effusive on the nose, with hints of honeydew and pear. The palate is refreshing and alive, with zesty grapefruit, green apple, and stone fruit flavours, minerality, and a faint hint of fennel. Chill well and serve alongside white fish with lemon, tangy soft cheese or pasta primavera.