Winery Profile

Mariangela Plantamura’s grandfather first planted vineyards in Gioia del Colle in 1946. He would harvest Primitivo in a backpack (legend has it) 100 kilograms at a time. The old clone of Primitivo that he planted had been developed by a local monk in Gioia del Colle at the end of the 17th century. It is particularly well-adapted to their windy, high-elevation location.

Mariangela’s father used to collect herba selvatica from the vineyards to eat. Between rows Mariangela points out cima di ciuccia de campo, a local white-flowered plant with edible leaves that she says is great with pasta, peppers and olive oil. As part of a family who always ate foraged and cultivated food from their fields, farming organically was a natural choice for Plantamura.

Today Mariangela’s family hand harvest their 3.5 hectares of espalier-trained old vines into small baskets from this original parcel. Mariangela wants to build a new winery adjacent to the field. Her current facility is a small warehouse or very large garage behind her house. Cost and bureaucracy stand in her path at present.

Plantamura is dedicated to low yields. Last year they harvested 25 hectoliters per hectare in an area where 80 hectoliters is permitted. The pruning is severe, rigorous, it ensures mature fruit. They do not irrigate, the vineyards are above a natural aquifer and their vine’s roots bore deep into the mineral-rich earth to reach water. Last year they made fewer than 50,000 bottles of wine. Making wine is a relatively new endeavor for the family, this is their 12th vintage. Until 2001 Mariangela’s father (and grandfather) simply grew and sold grapes. At first they made only 2,000 bottles of wine, so the estate is growing, and relatively quickly. Mariangela plans to produce a white wine soon, maybe from Fiano or Greco: right now they just don’t have the space in their tiny cellar/garage. As a rule Plantamura prefer employing older methods in their cellar work, the one exception being the use of temperature-controlled stainless steel fermentation tanks. Temperature control makes it possible to make a wine of freshness in a warm place like Puglia.

“I learned organic methods from my grandfather. It is the way we have always worked.”-  Mariangela Plantamura


Plantamura Primitivo Gioia del Colle “Etichetta Rossa”: Certified organic. Espallier trained low yielding vines grown in clay-limestone soils at 350 meters above sea level. Hand harvested into small baskets during the first two weeks of September. A traditional wooden press is used for gentle extraction. Fermented at low temperatures in stainless steel. Aged in steel tank for 12 months before bottling.


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