Cantina Elia

is a winery in Puglia, Italy, founded by enologist and viticulturist Sergio Elia. Their technical philosophy is centered on expressing the unique character of Puglia's native grapes through organic and "new wave" winemaking practices.

Viticulture:

• Organic & Sustainable: The winery is dedicated to organic farming, with a focus on preserving the health of the vineyards in the Valle d'Itria.

• Terroir: Vineyards are located in the Salento and Valle d'Itria areas, with grapes like Negroamaro and Verdeca cultivated on traditional Guyot-trained vines. Grapes are harvested by hand in small crates to ensure the integrity of the bunches.

Enology:

• Controlled Fermentation: Fermentation for both red and white wines is conducted in temperature-controlled steel fermenters.

  • For white wines like Verdeca, this process is prolonged at low temperatures to preserve delicate primary aromas and freshness. The wines are then refined in steel with regular bâtonnage (lees stirring) to build texture and complexity.

  • For red wines like Negroamaro, maceration can last for 2-3 weeks, followed by both alcoholic and malolactic fermentation in steel.

• Aging: After fermentation, their premium red wines are decanted into 225-liter barriques (70% French oak and 30% American oak) for approximately 12 months of aging, which adds structure and subtle spice notes.

• No Filtration: A key tenet of their technical approach is the complete absence of filtration. This ensures that the wine's natural body, color, and aromatic compounds are fully retained, though it may result in sediment.

• Minimal Sulfites: The winery keeps the use of sulfites to a minimum, aligning with their philosophy of creating wines that are both natural and healthful.