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).
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.
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).
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.
