The vineyards cover a total area of 33 hectares, mainly cultivated with native alberello trained vines, with three two-bud spurs, at a high density planting (5120 plants per hectare). The layout is the settonce. This pattern was invented by Roman military engineers who for a long time used the Latin square layout, later adopting the quinconce and finally the settonce (ordo septuncialis). The latter was also represented on a coin as a regular hexagon with six corners and a point in the centre. Today the settonce layout with the alberello training system offers, more than any other system, an ideal combination of beneficial effects: high planting density, maximum soil exploitation by the vine roots, maximum exposure of foliage to the sun, good circulation of air, vines forming rows in all directions making cultivation easier, maximum equilibrium of plant growth (all plants have the same space, both externally and below ground).
This is the main variety grown at Li Veli. Contrary to the general view, it is hard to find such a “noble” variety: its wines are full-bodied and rich, elegant and complex. The etymology of the word Negroamaro is uncertain, but the most acknowledged is a Latin-Greek contamination which emphasizes the colour of the grape skin and pulp (from Latin niger and Greek mavros, which came into the local dialect as “niuru maru”). The origin of this variety is unknown but it was probably introduced in the Ionic area by the Greeks. Its production is steady and high yielding, it adapts to different types of soil - although it prefers chalky- clayey soil - and to hot, dry climates and different training systems.

Our wines from Negroamaro

This variety owes its name to its precocity in the growth cycle and therefore to the average harvesting period. It is considered a high-quality variety. Almost certainly it originated from the Austro-Hungarian Empire and was subsequently exported to California. Recent DNA studies have shown it is related to Zinfandel (or Crjenak Kastelianski).

Our wines from Primitivo

This variety also belongs to the local tradition. It is a native variety probably of Dalmatian origin, famous for its high yield. As for Verdeca, the production of a varietal Susumaniello wine started in 2009.

Our wines from Susumaniello

Le Malvasie a bacca nera appartengono a quella famiglia di vitigni Il cui nome "Malvasia" deriva da una variazione contratta di Monembasia, roccaforte bizantina abbarbicata sulle rocce di un promontorio posto a sud del Peloponneso, dove si producevano vini dolci che furono poi esportati in tutta Europa dai Veneziani con il nome di Monemvasia. Il vino fatto con questa varietà era divenuto estremamente popolare, tanto che Venezia pullulava di osterie, chiamate Malvase, consacrate al suo consumo. 
In Puglia la Malvasia Nera è tradizionalmente presente soprattutto nelle province di Lecce, Taranto e Brindisi. Ha una lieve componente di aromaticità, non troppo marcata, ma sufficiente per catalogarla tra le Malvasie aromatiche. Soprattutto nella provincia di Brindisi è molto comune il suo utilizzo come varietà da taglio per il Negroamaro.

Our wines from Malvasia Nera

Ancient variety introduced in Italy by the Greeks it probably owes its name to the month of July (in Greek: ioluatico ), which is when it ripens. Owing to the particular climatic conditions of Salento this grape, if dried according to specific techniques, produces complex and concentrated wines with a good structure.

Our wines from Aleatico

Fiano Minutolo is a white grape variety typical of central Apulia, particularly spread in the Valle d’Itria, where soil and climate conditions are ideal. It has a small berry - whereby the adjective “minutolo” – and a fresh, sapid, aromatic taste. It comes in the nose with a delicate scent of bergamot, peach and chamomile. Its ancient name, used up until the 19th century, was “Latina Bianca” (the Latin White).

Our wines from Fiano

This white variety has been cultivated for a long time exclusively in certain areas of Apulia, particularly in the Valle d’Itria. Owing to its great resistance to disease and adaptability to different soils and conditions, for many years Verdeca was neglected and almost never used for varietal wines, but almost always for blending in dessert wines or in Vermouth, which is sold abroad in large quantities. Masseria Li Veli started making varietal Verdeca in 2009 with the intent of selecting and launching this historical local variety.

Our wines from Verdeca

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