Vinification: from the first natural pressing of the grapes we obtain the must called LACRIMA in Salento, this is left to ferment at a controlled temperature in steel tanks. Subsequently it is made sparkling in autoclave (Martinotti method) at a temperature of 15 ° / 16 ° C for at least 5 months.
Artisan chocolate panettone
From the master pastry chef Emiliano Preite an exquisite panettone enriched with chocolate drops, other precious and selected ingredients. A panettone capable of putting everyone in agreement and satisfying even the most gluttonous palates.
4 other product:
From the master pastry chef Emiliano Preite an exquisite panettone enriched with chocolate drops, irresistible Apulian figs and other precious selected ingredients. An Italian Christmas classic revisited in an Apulian key, perfect for your festive occasions.
From the master pastry chef Emiliano Preite an exquisite panettone enriched with delicious top quality candied fruit, in particular orange and cedar. Aromatic and fragrant, raisins transform every bite of this extraordinary panettone into a moment of celebration.
The cornerstones of Christmas - sparkling wine and panettone - proposed here in the most authentic and genuine Apulian variant, to be put on the table at the right time, to conclude the holiday lunch with two traditional products of the highest quality.
Dal maestro pasticcere Emiliano Preite uno squisito panettone arricchito da deliziosa uvetta di prima qualità. Aromatica e profumata, l'uvetta trasforma ogni boccone di questo straordinario panettone in un momento di festa.
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The famous glazed ceramic Pumo from Grottaglie, a pretty apulian town. An elegant gift idea symbolizing fertility and good health, perfect as a party favour for your wedding or ceremony.
The green tomatoes of Salento are cultivated in open field
in the month of May and are picked by hand in July, when
the tomatoes are still green. They are washed, selected, cut
into slices and laid to mature under salt.
The sweet red peppers are cultivated in open field in May and
are picked by hand in August and September inside our farm.
They are washed, selected, cut in large slices and let to mature
under salt for a short period.