Petracavallo
The Apulian winery Petracavallo is located in Mottola, in the inland area of the Gulf of Taranto, in a region that has historically been important geographically for the intense trade exchanges between the lands of Salento and those of Alta Murgia. It is a reality managed by a family of local grape growers, producing an artisanal wine inspired by the genuine one of the grandparents, simple and straightforward. The project also represents the story of a family in search of its origins, of a direct and authentic relationship with the land, made of work, respect, and gratitude for the generous nature of the region, which has been dedicated to vine cultivation for millennia.
The origins of the family farmhouse are ancient. According to legend, in 1220 Saint Francis was hosted in Mottola, in a countryside estate known as Petra Cavallo. The farmhouse survived numerous changes of ownership, the troubled period of banditry, until it reached the present day, preserving the typical structure of rural buildings in the Apulian countryside. Today the farmhouse is inhabited and managed by three related families, who carry on the tradition following the oldest customs. The company philosophy is based on a great love for the land worked with passion and great respect. All the commitment is aimed at the production of artisan wines, capable of giving voice to the most authentic character of the territory in a direct way.
Wine is considered the fruit of the territory and for this reason, the vineyards are managed with the utmost respect for the surrounding environment, trying to produce healthy grapes in the most natural way possible, adapting to the needs of the plants and the climatic conditions of the vintage, without forcing. The estate is characterized by calcareous and clayey-calcareous soils, with the presence of red soils derived from the disintegration of ancient rocks. The logic of minimal intervention also guides the work in the winery, which is based on the use of spontaneous fermentations using only indigenous yeasts, without the addition of enzymes or additives and with a very low use of sulfur, so as not to affect the natural face of the wine. It is a small production of a few hundred bottles, which are literally flying off the shelves among enthusiasts.
The Apulian winery Petracavallo is located in Mottola, in the inland area of the Gulf of Taranto, in a region that has historically been important geographically for the intense trade exchanges between the lands of Salento and those of Alta Murgia. It is a reality managed by a family of local grape growers, producing an artisanal wine inspired by the genuine one of the grandparents, simple and straightforward. The project also represents the story of a family in search of its origins, of a direct and authentic relationship with the land, made of work, respect, and gratitude for the generous nature of the region, which has been dedicated to vine cultivation for millennia.
The origins of the family farmhouse are ancient. According to legend, in 1220 Saint Francis was hosted in Mottola, in a countryside estate known as Petra Cavallo. The farmhouse survived numerous changes of ownership, the troubled period of banditry, until it reached the present day, preserving the typical structure of rural buildings in the Apulian countryside. Today the farmhouse is inhabited and managed by three related families, who carry on the tradition following the oldest customs. The company philosophy is based on a great love for the land worked with passion and great respect. All the commitment is aimed at the production of artisan wines, capable of giving voice to the most authentic character of the territory in a direct way.
Wine is considered the fruit of the territory and for this reason, the vineyards are managed with the utmost respect for the surrounding environment, trying to produce healthy grapes in the most natural way possible, adapting to the needs of the plants and the climatic conditions of the vintage, without forcing. The estate is characterized by calcareous and clayey-calcareous soils, with the presence of red soils derived from the disintegration of ancient rocks. The logic of minimal intervention also guides the work in the winery, which is based on the use of spontaneous fermentations using only indigenous yeasts, without the addition of enzymes or additives and with a very low use of sulfur, so as not to affect the natural face of the wine. It is a small production of a few hundred bottles, which are literally flying off the shelves among enthusiasts.
