Polvanera

Polvanera was established in 2002 by owner and oenologist Filippo Cassano. Inspired by his father’s abilities in winemaking, he studied oenology in Locorotondo (a town close to the ‘Trulli’ of Alberobello) and has always aimed to make the most of Primitivo’s high potential as a variety when grown in its Apulian home.

The winery is named after a family of charcoal makers who lived in the ‘Masseria’ (or ‘farmhouse’) adjacent to the cellar, which dates back to the 1820s. The family were dubbed ‘Polvagnor’ in their Apulian dialect, referring to the charcoal’s black powder that covered their skin.

After purchasing the 10H estate, Cassano rebranded the family nickname, which synonymously refers to the dark colour that characterises Apulian Primitivo wines. Since the early 2000s, he has planted new vines almost every year. His total area under vine now sits at 350 hectares.

Situated between Acquaviva delle Fonti and Gioia del Colle, Polvanera is surrounded by a distinctive Apulian landscape featuring dry stone walls, downy oaks, and vineyards. The winery has around 350 hectares under vine producing various grape varieties such as Primitivo, Aleatico, Aglianico, Moscato, Falanghina, and Bianco d’Alessano.

The main production area around Gioia del Colle is characterized by shallow, iron-rich red soils approximately 50 cm deep. Beneath this topsoil lies a thick layer of rock, imparting a distinctive mineral quality to his wines.

Each wine produced reflects a range of soil types they are cultivated on, the age of the vines and the altitude, which ranges from 300-450m asl. All their production is organic with training systems ranging from spurred cordon to sixty-year-old bush vines. Cassano firmly believes that the soil must be allowed to regenerate naturally. He rarely interferes to promote biodiversity, allowing a variety of vegetation to grow between and alongside the vines.

He is also responsible for the revival and restoration of almost extinct varieties such as Maresco e Marchione: two varieties from the Valle d’Itria which he now uses as blending components in his traditional method sparkling wines.