Mocavero
Arnesano – At the southern end of Puglia, there is a land where the sea meets sheer cliffs and tropical beaches. A land where you can see on the same day the sunrise on the Adriatic and the sunset on the Ionian.
It is in this land that the in 1950s the Azienda Agricola Mocavero started, run today by the Mocavero brothers Francesco and Marco, and their father Peter. Just like their ancestors from whom they get their surname, which in Arabic means “warrior”, they show all the entrepreneurial skills and inherited passion necessary for the wine cultivation.
It is experience that makes it valuable work and their wines. The taste of ancient flavors passed down with passion of people who are humble, genuine, and quality of precious grapes can be appreciated only after uncorking a wine cellar Mocavero. Primitivo – Studies have determined that Primitivo and Zinfandel share the same DNA.
As one Puglian producer puts it, “They are like twins separated at birth – one growing up in Manhattan, the other in the Bronx.” Primitivos tend to have a luscious raspberry/fuchsia sheen when young. On the palate, one finds plum jam and blackberry and raspberry notes, along with hints of violets and undertones of hay, tobacco and oriental spices.
The wines
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"Sjre" Rosè Salento IGT – 2018
Rosè 100% Negroamaro • Vines Average Age 15 years • South-East Exposure • Limestone-rich, Clayey Soil • Sea level • Fermentation in stainless steel vats with controlled temperature • 5 months of maturation in stainless steel • 3 months bottle fining before the release -
Negroamaro Salento IGT – 2017
Red 100% Negramaro • Vines Average Age 10 years • South-East Exposure • Limestone-rich, Clayey Soil • Sea level • 3 weeks of controlled temperature skin contact and then fermentation finishes in stainless steel vats • 12 months of maturation in stainless steel vats • 3 months bottle fining before the release -
Primitivo Salento IGT – 2018
Red 100% Primitivo • Vines Average Age 15 years • South Exposure • Limey-Clayey Soil • Sea level • 3 weeks of controlled temperature skin contact and then fermentation ends in stainless steel vats • at least 2 months of maturation in stainless steel vats • 3 months of bottle fining before the release -
Salice Salentino DOC – 2017
Red Mainly Negramaro and Malvasia nera di Lecce• Vines Average Age 15 years • South Exposure • Limey-Clayey Soil • Sea Level • Fermentation in stainless steel vats • 12 months maturation in stainless steel vats • 3 months bottle fining before the release -
"Puteus" Salice Salentino Riserva DOC – 2013
Red Mainly Negramaro and Malvasia nera di Lecce • Vines Average Age 35 years • South-East Exposure • Limestone-rich, Clayey Soil • Sea Level • stainless steel vats fermentation with skin contact and controlled temperature • 8 months ageing in barriques and then 1 year spent in 30Hl oak casks • 6 months of bottle fining before the release -
"Curtirussi" Negroamaro Salento IGT – 2013
Red 100% Negroamaro • Vines Average Age 35 years • East Exposure • Limestone-rich, Clayey Soil • Sea Level • stainless steel vats fermentation with skin contact • 12 months ageing in 50Hl oak casks • 6 months of bottle fining before the release -
"Santufili" Primitivo IGT – 2013
Red 100% Primitivo • Vines Average Age 70 years • South Exposure • Clayey, sandy Soil • Sea Level • long fermentation in stainless steel vats with skin contact and controlled temperature • 8-10 months ageing in new barriques and 18 months in 30Hl/50Hl oak casks • 6 months bottle fining before the release -
"Tikò" Aleatico Puglia IGT 500ml – 2013
Sweet Red 100% Aleatico • Vines Average Age 30 years • Exposure South-East • Limestone-rich, Clayey Soil • Sea Level • Hand harvested in small boxes, temperature controlled fermentation in stainless steel vats with maceration on the skins for 3-4 days, until alcohol percentage desired is reached• 12 months maturation in stainless steel vats • 3 months bottle fining before the release
