Cantine Polvanera

Never forget your roots if you want to understand and respect other countries’. Always remember your origins and you can then value your own culture.
That’s a precise statement of what I am.

I must have been about seven or eight when I first realised how fascinating and fun grape harvest is. Back then, I used to play in the vineyards and “help” my family.
I grew with the inebriating smell of must and I remember we were all looking forward to San Martin’s day to celebrate the young wine while roasting and eating chestnuts.
I belonged to all that and that did belong to me, too. The wine was a rooted and sound solace to me and, together with food, it has shaped me into the adult that I am today.
It all became very clear only some years later, though, when, while living in Rome, I was very lucky to meet the right people whose very simple manners poked that passion of mine and helped me embracing it and making it into my profession.
Little did I know, my diploma at AIS, Italian Sommelier Association, back in 2005, was just the beginning of an ongoing love story with something sublime and yet rebellious, since it constantly evolves and cannot be limited to a mere black-on-white data sheet.
Mine is a relentless search of that extraordinary that can match the even more extraordinary relationship that I have with food, the greatest other love of my life.

The choice of our wines from Cantine Polvanera, (click HERE for more details) , was a very easy one to make: not only is their product simply excellent, their wines are also the result of their understanding of the terroir of Gioia del Colle. The red soil there, very rich in minerals, and the very wide temperature range allow the growth of a highest quality/great personality produce.

La Marchesana bianco, pure falanghina, very easy to drink and irresistibly fresh, marvellously pairs both aperitifs as well as fish based recipes.

La Marchesana rosato is the result of an amalgamation of several blends, brilliant ruby red in colour, goes very well with non-aged cheeses, vegetables and with Puglia’s greatest pride, the burrata.

Last, but not least, the prince of the area, La Marchesana primitivo, abused as only capable of enriching the alcohol content of the wines of the North, now reborn as an absolute leader, with its noble and gentle character. It excellently pairs complex pasta dishes, aged cheeses and cured meats.