Giara Winery
Giara Winery is located in Adelfia a small country of Murgia in Apulia region where the Nicassio Family has dedicated to the cultivation of wine grapes, still alive and thriving today. Giorgio Nicassio inherits a family tradition that began at the end of the 1800s, whose activity is concentrated in the production of natural wines, high quality wines, a niche production, in a company that takes the name of Cantina Giara. A small family-run winery, linked to the production and enhancement of both Primitivo and Verdeca – white Malvasia – Greek – Fiano and wild Moscatello. The viticulture of the company is biodynamic: the methods are traditional, the treatments reduced to a minimum. Synthetic chemistry is totally excluded. The vineyards located on calcareous-clay soils, are tendone and high espalier, with very contained yields (from 35 to 45 quintals / hectare); the harvest is only manual in 10 kg crates and takes place between late September and late October. In the cellar, the fermentation is spontaneous (the yeasts are the wild, indigenous and original ones of the wine) and with manual punching down. Without controlled fermentation, we try to obtain the maximum maceration in the skins, both for white and red wines. The wine does any clarification and no filtration is made.
Giara Winery is located in Adelfia a small country of Murgia in Apulia region where the Nicassio Family has dedicated to the cultivation of wine grapes, still alive and thriving today. Giorgio Nicassio inherits a family tradition that began at the end of the 1800s, whose activity is concentrated in the production of natural wines, high quality wines, a niche production, in a company that takes the name of Cantina Giara. A small family-run winery, linked to the production and enhancement of both Primitivo and Verdeca – white Malvasia – Greek – Fiano and wild Moscatello. The viticulture of the company is biodynamic: the methods are traditional, the treatments reduced to a minimum. Synthetic chemistry is totally excluded. The vineyards located on calcareous-clay soils, are tendone and high espalier, with very contained yields (from 35 to 45 quintals / hectare); the harvest is only manual in 10 kg crates and takes place between late September and late October. In the cellar, the fermentation is spontaneous (the yeasts are the wild, indigenous and original ones of the wine) and with manual punching down. Without controlled fermentation, we try to obtain the maximum maceration in the skins, both for white and red wines. The wine does any clarification and no filtration is made.
