The history of Tenute Chiaromonte dates back to 1826, a few years after the official recognition of the primitivo grape variety. A small few-hectare family winery, run from father to son and closely linked to the rural and farmer life of the time.
Nicola, the current representative of the last generation of this family of winemakers, has been part of the life in the fields since childhood, learning ancient knowledge through the concrete teachings of his grandparents and parents: today he is the owner of the winery, an agronomist, an oenologist and manager, and in this multiple role continues in the furrow of history with its 32 hectares of olive groves, cherry orchards and vineyards, all cultivated according to organic methods, both bush-trained and on espaliers.
Convinced that diversity is an absolute value even in the vineyard, respect for the environment and intimate attention to detail distinguish his work: each vineyard is cultivated in strict relation to the characteristics of the area, the soil and the type of production desired, and the harvest is carried out delicately by hand and in boxes to best preserve all the characteristics of the grapes. The soils, in these parts, in the Gioia del Colle area, which are typically suited to the most straight-edged and mineral primitivos, are calcareous, and the vineyards benefit, for finesse, aroma and elegance of the grapes, from an altitude of about 300 metres above sea level and excellent day/night temperature differences.
Only one red vine is cultivated and used for the production of the company's labels: the primitivo, in limited production to maintain very high quality standards and skilfully worked to ensure taste excellence.
Elè is the primitivo entry to the company. And yet, it is anything but trivial. Compared to the Riserva and the Muro Sant'Angelo Contrada Barbatto, which represent the most solid and complete expressions of the vine in Italy, Elè stands out for its ready to drink nature and its multi-faceted immediacy. Ruby red wine with garnet-red echoes, with intense and complex aromas, it offers hints of red berry fruit, cherry, marasca cherry and Mediterranean scrub, with balsamic and spicy puffs of cardamom, cinnamon and incense. Dispelling many myths about the excessive opulence of the primitivo, on the palate it is fresh and elegant, with silky tannins and a nice menthol aftertaste. It is best paired with the typical dishes of the Mediterranean cuisine.
