Masseria Cuturi began in 1881 with a few cuttings of Primitivo – an offering from the dowry of Countess Sabini of Altamura upon her betrothal to Don Tomasso Schiavoni – which introduced this varietal that has become synonymous with Puglia to Manduria alongside Negroamaro. The vineyards are situated within a protected natural park, alongside olive groves and grain fields, they’re farmed organically, powered by renewable energy and nurtured by the Chidro river that runs beneath them. Made from 100% Negroamaro grown on clay-limestone and calcareous soils, it macerates on the skins for 15 days before fermentation in stainless steel tank. The result is a lively, yet rustic, medium-bodied red with crisp acidity, a touch of minerality, and ripe, almost jammy raspberry and black cherry flavors. Enjoy alongside Spaghetti all’Assassina, a hearty Apulian pasta dish that features tomato spiced with chili peppers or fava bean purée with sweet Italian green peppers, another local delicacy served at the winery’s cantina.