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Tenuta Macchiarola Bizona Rosso

$32.00

Out of stock

Vintage: 2022
Region: Puglia, Italy
Viticulture: Organic
Grape varieties: 100% Primitivo

Tenuta Macchiarola Bizona Rosso is 100% Primitivo, distinctive blue in color, with earthy spice and mineral, tart raspberry and cherry, and funky floral.

Song: Hornets! Hornets! by The Hold Steady

Additional information

NATTINESS

Natty

FRUIT

Black Cherry, Raspberry

BODY

Medium-bodied

ACIDITY

Fresh (Medium)

ALCOHOL

12-13%

OAK

No Oak

TANNIN

Medium

SWEETNESS

Fruity & Dry

SERVING TEMP

Cool Red and Orange (58°–62°)

SULFUR

Zero Sulfur Added

VEGAN

Vegan

IMPORTER

SelectioNaturel

Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Tenuta Macchiarola Bizona Rosso

Tenuta Macchiarola Bizona Rosso is 100% Primitivo, distinctive blue in color, with earthy spice and mineral notes, juicy tart raspberry and cherry, and funky floral. Whole cluster, brief 8-day maceration, natural fermentation in stainless steel before aging in stainless and cement. Super bright, super fresh, 11-12% ABV Primitivo that is best served chilled. Nico calls it “Blue Wine” because of the distinct blue/violet color of the freshly run juice. ~5000 bottles are produced annually.

About Tenuta Macchiarola

The bounty of the Puglian countryside is both a blessing and a curse. “If you plant something here in Puglia, it will grow”, says winemaker Domenico Mangione of Tenuta Macchiarola. The fertile southern soils of Italy’s heel have been cultivated for many thousands of years…for better or worse. When it comes to the modern, post-World War era of agriculture and winemaking, Puglia has been exploited like few other regions in Italy. The story is familiar: high yields, tons of chemical fertilizers (that are not even needed), pesticides, herbicides, co-op mega productions, machine harvesting…it would seem that yeast and sulfur are the least of the region’s worries. Puglia has been poised for a cultural and agricultural revolution for generations now, and it’s been slow coming.

Domenico (he prefers Nico) Mangione was a pharmacist by trade before becoming a winemaker. He owned and operated his own pharmacy for over 20 years and has the exacting mind of scientists, yet in speaking with him you can sense there is an undertone of the philosopher to his character. Nico, like many of us, fell into wine by accident and not by design. What was initially a favor for his father-in-law of tending to some vines and making a little house wine soon became a full-blown obsession and passion of Nico’s that changed his life forever.

In 2005 Nico planted 6 hectares of vines and started construction of his small winery two years later. The idea, in the beginning, was to simply sell off the grapes and possibly make some wine for his family and locals. In the end that’s essentially how things have worked out. Nico produces from about 3-4 hectares of his land, which fills the capacity of his tiny winery in Lizzano (Salento), and the rest he sells off to help sustain the business.

In the beginning, Nico was farming conventionally and using “modern winemaking techniques”, i.e. yeast, sulfur, etc. that local enologists had convinced him were the only way to go. After the first couple of vintages, Nico began to question the practices that so many people had told him were just fine. He noticed vineyards dying far too quickly and that the wines were not vibrant as he had hoped. These doubts led Nico to pull the plug and immediately go the opposite direction, one of natural farming and natural winemaking. In 2010, after three full years of chemical-free farming, Nico made his first natural wine with no yeast, no sulfur, just grapes.

Since 2010 Nico has been gaining experience and forging ahead on his natural wine mission. His neighbors look to him as if he were crazy yet he thinks the same thing about them. “The future of Puglia is in natural agriculture”, says Nico…”there’s no other way forward.”

Pairing Ideas