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| Founded by Gaëtano Marangelli, Cantine 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 40 hectares of alberello-trained vines, which are grown on shallow red soils with layers of calcareous rock. At the heart of the estate is a 17th century baronial palace that houses Origano Osteria, the family restaurant. 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. Farming practices: The winery will be certified organic in 2019. |
| Menhir Salento Website |
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| Pietra Rosato |
| IGT Salento. Negroamaro and Susumaniello, a red grape only found in Puglia and an offspring of Sangiovese. The vines average 15 year old. The vineyards have a small elevation of 100 meters above sea level, with north-south exposure and calcareous clay soil. The grapes are harvested the second week of September. Pre-fermentation maceration at 8°C (46 F) for about 6 hours, then temperature-controlled fermentation at 14°C (57 F) for 20 days. Bring cherry color, notes of raspberry, with red fruits and basil on the palate. 12.5% alcohol. 2500 cases produced. |
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| Pietra Salice Salentino |
| 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, blueberry and sage, soft tannins, almond finish. 14% alcohol. 12500 cases produced. |
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