The northern border of the peninsula, or heel of Italy’s boot, is marked by the Murge hills, some of which reach an elevation of 400 meters above sea level and gradually slope down into the plains. The vineyards here contain a mixture of sand, clay, gravel and calcium. The growing season is long, hot and dry. The heat in the summer months is relentless—it never rains after April—so the only moisture the vines receive is from the sea and from the water reserves that lie deep beneath the surface. These reserves nurture the vines and keep the fruit from drying out. The winds blowing out of Africa in the summer circulate the air in the vineyards and help cool the vines at night.

The Primitivo grapes—from ancient, waist-high and seriously gnarled vines—are harvested by hand in late August and early September. The grapes are then pressed and the must macerates on the skins in temperature-controlled vats for 15 days. The wine sees 8 months in barrique and then it is aged in bottle for 8 months before it is released.

This rich, powerful red offers violet red in the glass with impressive, deep purple hues and midnight-ink highlights. Ultra ripe plum scents are backed by creamy violets, smoked cedar and cold cigar ash notes. This palate coating red is muscular with red and black fruit flavors that will charm the most jaded wine lover. A wine this powerful is best with hearty winter fare. Enjoy with veal chops with wild mushroom reduction, beef stew or wild game like venison, or veined cheeses.

—Donald