# Copertino Riserva (2017)

- **Producer:** Cupertinum Cantina Sociale Cooperativa di Copertino
- **Colour:** red
- **Type:** still
- **Grapes:** Negroamaro, Malvasia Nera
- **Region:** Puglia, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €15
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, black pepper, violet, herbaceous, vanilla, toast, leather, tobacco, forest floor, dried fig, prune

## About this wine

Produced by the historic Cupertinum cooperative, founded in 1935 in the heart of the Salento peninsula, this wine represents the traditional viticulture of Puglia. The cooperative was established by local growers to preserve and champion the native Negroamaro grape. Copertino Riserva is celebrated for its rustic charm, deep history, and exceptional value, offering a true taste of southern Italy's winemaking heritage.

## Interesting facts

- Cupertinum was founded in 1935 by a visionary group of local growers to protect Salento's viticultural heritage.
- By DOC law, Copertino Riserva must be aged for at least two years before it can be released to the market.
- The name Negroamaro translates to 'black bitter,' referring to the grape's dark skin and characteristic savory finish.

## Food pairing

The rustic tannins, balanced acidity, and savory dark-fruit profile of Negroamaro make it an exceptional match for rich, earthy, and meaty dishes. It pairs beautifully with local Puglian specialties, cutting through the richness of roasted meats and complementing the savory depth of aged cheeses and tomato-based sauces.

## Wine making process

The grapes are harvested at optimal ripeness and undergo traditional red wine vinification with temperature-controlled fermentation in stainless steel tanks. To meet the strict DOC Riserva requirements, the wine is aged for a minimum of two years. This aging process takes place in a combination of traditional concrete vats and large neutral oak casks, allowing the wine to develop complexity and soften its tannins without being overwhelmed by new wood flavors.