From: Andria, Puglia, Italy
Varietal: Nero di Troia, Primitivo

Taste: This wine presents a deep ruby color in the glass. On the nose, it offers a bouquet of black fruits, notably blackberry and plum skin, complemented by subtle floral notes. The palate reveals a robust profile, with flavors of dark berry fruit intertwined with hints of tobacco, mocha, and baking spice. Moderate acidity and soft tannins support the wine's structure, leading to a balanced and lingering finish.

Pairing: One excellent option is beef Bolognese served with pappardelle, where the richness of the slow-cooked meat and tomato sauce complements the wine’s dark berry fruit and acidity. Grilled lamb chops seasoned with rosemary and garlic offer a smoky, charred counterpart to the wine’s mocha and baking spice notes, while the herbal rosemary adds a subtle aromatic connection. For an earthy pairing, a wild mushroom and Gruyère tart pairs with the wine’s tobacco and spice nuances, creating a warm and satisfying match. Barbecue pulled pork sliders provide a sweet and tangy contrast to the wine’s structure, with the soft tannins balancing the rich, tender meat. For a vegetarian option, eggplant Parmesan, with its layers of roasted eggplant, marinara, and melted cheese, accentuates the wine’s acidity and fruit-forward character, making it an ideal pairing.

Pulled Pork Sandwiches
By Melissa Clark, NYT Cooking

About: The Michele Biancardi winery is a boutique estate located in Puglia, southern Italy, in the countryside of Andria, near the historic Castel del Monte. Michele Biancardi, the current owner and winemaker, took over the family estate in the early 2000s with a vision to create wines that authentically express the terroir of Puglia. This marked the beginning of an evolution for the estate, as Michele introduced organic and sustainable practices that would become the cornerstone of his winemaking philosophy.

Michele committed to organic farming, eliminating chemical fertilizers and pesticides to prioritize the health of the soil and vines. Michele’s approach to winemaking emphasizes minimal intervention, allowing the grapes and terroir to shine through. Indigenous yeasts are used for fermentation, and wines are aged with a careful balance of techniques, including amphorae, stainless steel tanks, and French oak barrels, to achieve complexity while preserving the purity of the fruit.