Wine Detail

Salento Negroamaro Masserie Pizari

Wine name:Salento Negroamaro Masserie Pizari



Cru:Masserie Pizari

Blend:100% Negroamaro

Vineyard age (year of planting):Negroamaro 1960,1990

Soil Type:Clayey


Colour:Intense ruby red

Nose:Fruity, red berries

Flavour:Fresh, full, persistent

Serving temperature (°C):18-20

Match with:Pasta dishes, meat dishes, mediterranean cuisine

Average no. bottles/year:20,000

Grape yield per hectare tons:6

Vinification and ageing

Maceration on the skins for approx. 12 days with temperature control, maturation in steel for 10 months, finishing in the bottle for 5 months

Wine Producer


Address:Via Provinciale Ugento - Casarano 73059 Ugento LE

Owner:Masserie Pisari

Year of establishment:2005

Total annual production:25000

Total vineyard extension (hectares):10

Planted varietals and extension (hectares):7ha Negroamaro 3ha Primitivo

Vine training system:
Cordon spur
en goblet

Cultivation method in the vineyard:the aisles (between the rows of vines) are tilled

Type of viticulture:integrated/sustainable

Harvest period:September-October

Agronomist:Francesco Marra

Oenologist:Andrea Boaretti


Masserie Pizari is in the “heel” of Italy in southern Salento, between Gallipoli and Leuca, in the Feudo d’Ugento (the ancient “Ozan”) in an area where Negroamaro and Primitivo vines have been grown for centuries, in fact there are 3 hectares of vines “en goblet” that are over 60 years old. The area is called “Conca d’oro” (Golden Conch) and the soils are clayey, red and rich in potassium. The vineyards are a few kilometers from the sea and it is rare to find such an extension of agricultural land in this position. Giordano and Francesco are supported by oenologist (an “orthodox” oenologist according to Giordano) Andrea Boaretti, a Venetian who is devoted to the Salento region and who consults for other wineries in Puglia.
The cellars, that have been totally restructured,  are located right next to the old Salento “Sud-Est” railway and were built in the 1930s by a Piedmontese who used to grow grapes and send them north.    
Only the best clusters are used to make the Salento Rosso Negroamaro, the Salento Rosato Negroamaro  and the Salento Rosso Primitivo; grape yield is kept low and temperature control in the vats keeps the fermentation process even (which is quite an achievement in such a hot climate!). The result is fresh, fruity and flawless wines that give a pure taste of this secluded and beautiful part of Italy.

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