Between land and sea, an unforgettable experience.
In 1881 Tommaso Schiavoni Tafuri, a wealthy landowner from Manduria, prosperous
town of Puglia Salento, he married the countess Sabini, of Altamura.
The noblewoman brought Primitivo's "rooted cuttings" as a dowry (the "rooted" is a grafted vine cutting), which were planted in "Cuturi", in the fertile Conca D'Oro.
Masseria Cuturi is a farm located near Manduria (TA). Kissed by a sun that guarantees a beautiful temperature all year round, this land is also caressed by a wind that smells of salt, it is very close to the most beautiful beaches of the Ionian sea and just look around to fill your eyes with wonder. Masseria Cuturi extends for 300 hectares cultivated with vineyards, ancient olive trees and ancient cereals. All certified organic which, in addition to being a sign of quality, guarantees the authenticity of the flavors of oil and wine. The ancient seventeenth-century farmhouse embraces protected Mediterranean scrub, an archaeological area dating back to the Messapian era and the Li Cuturi Wood - an ancient hunting reserve of Frederick II. Inside the property, in addition to being able to spend relaxing holidays, it is possible to go on excursions, bike rides, wine tastings of our production, organize events and weddings.
Camilla Rossi Chauvenet
Read more about Camila in Forbes Magazine HERE:
The Segreto di Bianca, Rosa di Cuturi, Zacinto and Tumà varietal wines enhance the indigenous varieties of the territory and enhance the characteristics while maintaining their lightness and freshness.
The Conca d’oro, whose toponym derives from the fertility of its soils, was a unique plot of 100 hectares that extends between the Masseria and the sea.
The current vineyard is about 40 hectares and is particularly fertile thanks to the organic substance contained in the soils and the water of the slopes of the Chidro river that flows there.
We work the land by hand and using only organically grown grapes, without the use of pesticides, fungicides, herbicides, chemical or synthetic fertilizers.
We consider the spontaneous essences that grow in the vineyard and help the soil to oxygenate and feed itself as a wealth. We use green manures: planting field beans or grasses between the rows and then burying them in the spring.
The vinification of our best grapes takes place within the Masseria, a few steps from the vineyards that generated them.
This proximity allows us to follow the maturation curve of each single particle with timeliness and precision.
The cellar is made up of small tanks to obtain the micro-vinification of each single plot.