Vetrere

The Vetrère Farm is one of the most important wineries in the province of Taranto. The wines of the Vetrère company are characterized by the right sugar and alcohol content and by good fixed acidity, which helps to enhance their aromas and to maintain them over time

Vetrère: centuries of traditions and passion

The first certain information about the estate dates back to 1600, when the Baroque flourished in Salento, of which architectural evidence of great value is preserved. A &' ancient 18th century map testifies that the Vetrère Farm belonged to the Troilo family. In 1903, Serafina Troilo married Michele Ammazzalorsa, who left her possessions to her nephew Enrico Bruni, father of the current owners. Today the company is led by Annamaria and Francesca.

The Vetrère Farm, located on the strip of land that reaches the Ionian Sea from the slopes of the southern Murgia, where Puglia becomes Salento, fully expresses the food and wine vocation of a territory that makes traditions its identity. Furthermore, the more than 300 hectares of the property touch another sea in Southern Italy, the Adriatic, in the territory of Bisceglie, between Bari and the Gargano. Two seas, a single passion, a cup of emotions.

Vetrère is a garrison farm and ambassador of the territory. Its philosophy is part of a larger ecosystem made up of environment, quality and culture.

Vetrère has chosen the path of clean energy and is able to meet its energy needs in complete autonomy. The electricity is produced by the solar panels that cover the cellar and the offices, and by the generosity of the Puglia sun. A biomass boiler generates the heat needed for the estate: grape seeds are dried naturally in summer to be natural fuel in

Vetrère wines: a glass

Vetrère wines are produced in a building made entirely of tuff stone, called tuff, a limestone typical of Salento. Its star-shaped vaults and the very characteristics of the tuff allow the cellar to maintain thermal insulation and a constant temperature, ideal conditions for preserving the organoleptic properties of the wine, during aging and storage.

The estate's grapes are cultivated according to the form of farming called “spalliera a cordon spalliera”. Once the harvest period is reached, the harvest is carried out and immediately pressed. The cooling of the crushed fruit immediately follows the harvest without any interruption, in order to avoid the oxidative processes of the grapes and allow the wine to express all its aromas.
For the same purpose, Vetrère uses cutting-edge tools, methods and technologies: vinification is carried out in temperature-controlled environments, without any contact between the harvested grapes and oxygen.

This attention thus makes it possible to preserve the organoleptic properties of the product intact and to preserve its profound identity.