Item Price
2015 Cacc'e Mmitte di Lucera "Agramante" (Petrilli, Paolo)

Paolo Petrilli, Cacc'e Mmitte di Lucera "Agramante", Daunia, Puglia, Italy 2015

{Organic} Nero di Troia, Sangiovese, Montepulciano, Bombino

20.99

51 in stock

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2016 Cacc'e Mmitte di Lucera "Motta del Lupo" (Petrilli, Paolo)

Paolo Petrilli, Cacc'e Mmitte di Lucera "Motta del Lupo", Daunia, Puglia, Italy 2016

{Organic} Nero di Troia, Sangiovese, Montepulciano, Bombino

EARTHY, SPICY, DARK FRUIT & BALANCED TANNIN

Around Lucera, in Italy's Puglian peninsula, there was a communal press, with the understanding that when you pressed your grapes, you would take (cacce) your juice and must at the end of the day, so the next farmer could pour his grapes in (mmitte). And now there's a wine region named after this practice, because why not? It's tradition. Paolo Petrilli's red, based on the local Nero di Troia grape, is earthy, spicy, and tannic, well-balanced with acid, with subtle dark fruit and floral notes. He also grows and jars tomatoes, and grows wheat that he turns into pasta. Because why not? It's tradition.

Serving suggestion: Pizza w/ cherry tomatoes, burrata, olive oil, and whole basil leaves. Penne tossed w/ olive oil, sauteed garlic, broccoli rabe, and caciocavallo cheese.

11.99

1 in stock

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2017 Cacc'e Mmitte di Lucera "Motta del Lupo" (Petrilli, Paolo)

Paolo Petrilli, Cacc'e Mmitte di Lucera "Motta del Lupo", Daunia, Puglia, Italy 2017

{Organic} Nero di Troia, Sangiovese, Montepulciano, Bombino

EARTHY, SPICY, DARK FRUIT & BALANCED TANNIN

Around Lucera, in Italy's Puglian peninsula, there was a communal press, with the understanding that when you pressed your grapes, you would take (cacce) your juice and must at the end of the day, so the next farmer could pour his grapes in (mmitte). And now there's a wine region named after this practice, because why not? It's tradition. Paolo Petrilli's red, based on the local Nero di Troia grape, is earthy, spicy, and tannic, well-balanced with acid, with subtle dark fruit and floral notes. He also grows and jars tomatoes, and grows wheat that he turns into pasta. Because why not? It's tradition.

Serving suggestion: Pizza w/ cherry tomatoes, burrata, olive oil, and whole basil leaves. Penne tossed w/ olive oil, sauteed garlic, broccoli rabe, and caciocavallo cheese.

11.99

107 in stock

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