80% Negroamaro and 20% Malvasia Nera, from bush vines between 35 and 40 year old. The vineyards have a small elevation of 150 meters above sea level, with north-south exposure and shallow red soil on layers of calcareous rock. The grapes are harvested the second week of September. Pre-fermentation maceration at 12°C (54 F) for about 24 hours, then temperature-controlled fermentation at 18°C (64 F) for 10 days. Aged for 6 months in second use 225 liters French and American oak barrels. Intense aromas of hibiscus, dried flowers, blueberry, sage, spices, with soft tannins and a nutty almond finish. 14% alcohol. 12500 cases produced.
About the Producer
Founded in 2002 by Gaëtano Marangelli and his brother Vito, Pietra (Menhir Salento) is in Minervino di Lecce, a medieval village situated in the eastern part of the Salento peninsula, not far from the sunny beaches of Otranto. Enologist Vincenzo Laera oversees the 45 hectares of vines, some of which are alberello-trained. They grow on shallow red soils with layers of calcareous rock. Only indigenous varieties are planted: Verdeca, Minutolo, Malvasia, Primitivo, Susumaniello, Negroamaro (7 ha), Aleatico. The vineyards are usually dry-farmed - irrigation is only provided in exceptionally dry vintages, and cover crops are used to provide nitrogen to the soil.
At the heart of the estate is a 17th century baronial palace that houses Origano Osteria, the celebrated family restaurant, opened in 2012. The property also contains a Mediterranean garden, which hosts live concerts and outdoor dinners during the warmer months, along with ancient underground olive presses and an organic farm. Adjacent to the vineyards, Miriam Daniele, Gaëtano's wife and brand ambassador for Menhir Salento, has curated gardens of local flowers to preserve biodiversity and create little oasis of peace and poetry.
Farming practices: certified organic since 2019.
Focaccia con pomodori e origano - Recipe from Origano Cibo e Vino