Participant Route USA

Vinolea Paradiso Srl (Cantine Paradiso)

Via Manfredonia 39, 71042 Cerignola (FG)
Italy
Telephone +39 0885 428720
Fax +39 0855 428593
sales@CantineParadiso.it

Hall map

ProWein 2018 hall map (Hall 16): stand A31

Fairground map

ProWein 2018 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.14  Puglia

Our products

Product category: Puglia

PUGLIA IGP NERO DI TROIA

Production area: Countryside around Cerignola

Grape variety: 100% Nero di Troia

Yield per hectare: 70 q

Harvest period: First ten days of October

Soil type: Clayey-limestone

Training system: Spurred cordon

Vinification: The sound, ripe bunches are harvested during the first ten days of October. The grapes are destemmed and crushed, then transferred to stainless-steel fermentation vessels to macerate for approximately 15 days at a maximum temperature of 27°C, before pressing. The resulting wine is aged for 2 months in stainless-steel tanks and then in French oak barriques for 12 months, before returning to stainless-steel fermentation vessels for a further 3 months. It is subsequently bottled and aged for another 4 months prior to release.

Sensory characteristics: Deep ruby hue, accompanied by a complex nose with prominent notes of raspberries, red berries and vanilla. The fresh, dry palate is full-flavoured, with well calibrated tannins and a long, lingering finish.

Food pairings: Pasta with hefty meat sauces, roast meats and lamb with roast potatoes.

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Product category: Puglia

PUGLIA IGP PRIMITIVO

Production area: Countryside around Cerignola

Grape variety: 100% Primitivo

Yield per hectare: 70 q

Harvest period: Last week of August

Soil type: Clayey-limestone

Training system: Spurred cordon

Vinification: The harvest takes place in mid-August, when the grapes are fully ripe and very aromatic. Destemming is followed by soft crushing and maceration with fermentation in stainless-steel vessels for 15-20 days at a controlled temperature, and then pressing. The resulting wine is aged for 2 months in stainless-steel tanks and then in French oak barriques for 12 months, before returning to stainless-steel fermentation vessels for a further 3 months. It is subsequently bottled and aged for another 4 months prior to release.

Sensory characteristics: Deep ruby hue, with prominent notes of ripe fruit and vanilla. The nicely balanced palate is full, dry and attractively soft, with nice length. A complex wine, with good structure and warmth.

Food pairings: Pasta with tasty sauces, grilled meat, and mature cheeses.

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Product category: Puglia

PUGLIA IGP NEGROAMARO

Production area: Countryside around Cerignola

Grape variety: 100% Negroamaro

Yield per hectare: 80 q

Harvest period: Third ten days of September

Soil type: Clayey-limestone

Vinification: In the cellar, the grapes are destemmed and conveyed to stainless-steel fermentation vessels, where they are kept at a temperature of 10-12°C for 24-36 hours. Then they are inoculated with cultured yeasts and fermented at a maximum temperature of 25-26°C for about 8 days, after which they are pressed. The resulting wine is transferred back into stainless-steel tanks, where it is aged for approximately 3 months, before filtering and bottling, where it is aged for approximately one more month before its release.

Sensory characteristics: Complex nose of red fruit. Fresh and well balanced, with good length and attractive drinkability.

Food pairings: Starters and red meats.

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About us

Company details

Cerignola is in the province of Foggia, in the Daunia region, and more precisely on the Basso Tavoliere, which is the southernmost part of the plain known as the Tavoliere delle Puglie. The Tavoliere has alluvial origins and is protected to the north by the Gargano Promontory and to the west by the Daunian Pre-Apennines. To the east lies the Gulf of Manfredonia, which mitigates the cold air from the Balkans in winter.

The soil is characterized by its high limestone content and good drainage properties.

The climate is mild in winter, with adequate rainfall and rare snowfall, but very hot in summer, with temperatures above 40°C not unusual in July and August, and rainfall rare.

Grapes have always been grown in these climates and at these latitudes. The earliest evidence of viticulture in the area dates from the 4th-5th centuries BC, and can be found on the richly decorated wine cups produced by the Daunians. Several testimonies maintain that nero di Troia, the quintessential native grape variety, was brought to Daunia by Diomedes, the Achaean hero of the Trojan War.

More recently, it is worth recalling that Cerignola played a leading role on the wine market throughout the 19th century, even exporting bottles of Nero di Troia to France. This was the period of the great landowners, who visited their enormous estates by train: the Pavoncellis, the La Rochefoucaulds (a French family that owned about a quarter of all the land), and the Zezza barons.

There were dozens of wineries, which were very modern for the time. Many of them have survived, although they've often been converted for other purposes.

Viticulture remains one of the keystones of the economy in Cerignola, alongside olive growing and wheat farming. The most widely grown grape varieties are Sangiovese, Trebbiano, Malvasia, and Moscato. Native grape varieties, such as Nero di Troia, Negroamaro, and Primitivo, are less widespread and prevalently destined for bottling.

Most of the vines are trained using the Puglia pergola system, which protects the fruit from the sun. The vineyards cover much of the area and provide the livelihood for thousands of families. Table grapes are also widely grown.

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