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Vines Minutolo ( %)
Philosophy Bio Wein

Color: Straw yellow with greenish reflections.
Smell: Intense and fine aromas of bergamot, banana, nectarine, green apple, chamomile and hawthorn on a musky background.
Taste: On the palate it is delicately aromatic and beautifully thick, crossed by a tasty fresh-savory vein; persistent finish with excellent correspondence.
Food pairing: Perfect for fish and shellfish dishes, sushi, white meats and fresh cheeses.

Production areas: Marchesana vineyard, Gioia del Colle and Macchia di Gatto vineyard, Casamassima.
Soil: Ferrous red soil with a layer of limestone below.
Breeding system: Spurred cordon.
Plants per hectare: 4300.
Production per hectare: 70 hl.
Harvest: Mechanical harvesting of the grapes in the second week of September.
Maceration: Soft pressing of the grapes with a short maceration of 2/3 hours in the press.
Fermentation: In stainless steel tanks for 20 days at a temperature of 13 °C.
Aging: 3 months in stainless steel tanks and 2 months in bottle
Residual sugar: 4 g/l.


Polvanera was born from a long family tradition that has always had roots in viticulture. Filippo Cassano, owner and oenologist, has always been aware of the potential of the primitive in his territory. Thanks to the experience of his father Vincenzo and to school education at the "Basile Caramia" wine school in Locorotondo, Filippo wanted to focus on pure winemaking, enhancing the autochthonous and territorial recognition. Located between Acquaviva delle Fonti and Gioia del Colle, Polvanera is immersed in a unique landscape, with vineyards, dry stone walls and oak stalks. The unusual and characteristic cellar is excavated for 8 meters in the limestone rock. The structure allows the wines to refine at a constant temperature, combining utility and beauty. Attached there is a historic farmhouse dating back to 1820 with a rustic taste, used for hospitality. The company is located in a very strategic tourist-hotel area of ​​Puglia: it is twenty minutes from both the Itria valley and Matera. The harvest takes place in the first ten days of September. Modern pressing and wine-making systems contribute to the realization of the Bio proposal. Together with his precious collaborators and the support of the family, Filippo Cassano continues to carry out an ambitious project, aimed at enhancing the primitive and other indigenous vines, continually enhancing the quality of its products. The farm, adjacent to the winery dates back to 1820. The structure has a long history: it was originally used for the production of coal; the small family that carried on the business was nicknamed by the villagers the "Polvagnor" family (in Apulian dialect) or "Polverenera" because their skin in contact with the coal dust acquired this dark color. Filippo Cassano has reworked the nickname of this ancient family, making it the brand of its products. Polvanera recalls the intense ruby ​​red color of Primitivo wine and a fertile and productive soil composed of ferrous red earth and limestone. Subsequently the structure became a livestock farm. After purchasing the old farmhouse, now uninhabited, Filippo realized that in reality behind the plastered walls was hidden the real stone structure of the farm. Through a renovation carried out by the family itself, today the farm retains its original beauty. Inside the structure it is possible to taste wines, taste typical dishes of the area and participate in cultural events. The total production of the Polvanera cellars covers about 100 hectares of Primitivo, Aleatico, Aglianico, Minutolo, Moscato, Falangina, Marchione and Bianco d 'Alessano. The labels differ from each other in the age of the vineyards and the type of soil on which they are located; the altitudes vary from 300 to 450 m a.s.l. At these altitudes, you benefit from considerable temperature fluctuations which favor the expression of particularly fine and elegant aromas in wines. The training systems are the sapling (for the sixty-year-old vineyards) and the spurred cordon, all grown organically. The wines remain faithful to the authentic flavors of the grape variety; the grapes from the old saplings are vinified with modern techniques but of absolute oenological simplicity. The maturation and aging phases take place in stainless steel tanks and in the bottle. No barrel elevations to not cover the native hints of the primitive with notes of wood and not to favor oxidative evolutions. This synthesis between innovation and tradition has created a wine strongly linked to the territory, with notes of elegance, drinkability and extraordinary freshness and minerality. The historical traces would seem to indicate the ancient homeland of Primitivo in the region that was once called Illyria and which today corresponds to Croatia and Montenegro. Primitivo is thought to have been brought to Puglia between the fifteenth and sixteenth centuries by Slavic refugees, called Schiavoni, or Greco-Albanians who fled Ottoman persecutions. In fact, before being called "Primativo" at the end of the 18th century, this vine existed in the Apulian vineyards with the name "Zagarese". To select it first and to give it the name we know today was the priest of Gioia del Colle Don Filippo Francesco Indellicati passionate about botany. He planted it in the Terzi district and baptized it Primativo for the earliness of the grapes ripening. The excellent oenological results favored its spread, especially in the 19th century, particularly in the Bari Murgia and the Taranto area. The fundamental characteristics of the Primitivo of the Murgian area are: the beauty of the color that goes from intense purple, to ruby and garnet with evolution; the clear and fresh olfactory expression of red and black fruits and aromatic herbs with spicy hints; the powerful taste, but particularly elegant due to the presence of velvety tannins and strong notes of freshness and minerality. These characteristics make the primitive of Gioia del Colle surprisingly long-lived.

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