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    A Mano


    Italy, Puglia, Puglia IGT


    Winery Overview

    How does an American end up in Apulia (and why does one stay?) Mark Shannon has a long history in California graduating from UC Davis and becoming the winemaker at Bogle Winery for a decade. During his consulting travels, Mark met future wife and business partner Elvezia Sbalchiero who was in the Friulian wine business herself. Intended as a holiday to Puglia in 1998, they fell head over heels with the vineyards. Thus began A Mano. Their indigenous head-trained vines are between 70 and 100 years old, planted on deep red alluvial soils. Mark works closely with local growers as a substitute to the local coop, and he is well respected locally by setting criteria and standards.


    Mark Shannon works closely with local vineyard growers around Puglia and incentivizes them based on quality not quantity. Vine age is at minimum 20 to 40 years old, up to 70 to 90 years old in the Primitivo, and Susmaniello. All of the vineyards are harvested by hand, farmed organically, and most are dry farmed.


    A Crumbly, dark reddish brown soil that resembles instant coffee.


    The vineyards are small bush vines called "alberello" which are non-irrigated and low yielding. 70 to 90 year old vines. Hand harvested. 9 tons per hectare yields.


    Native yeasts are used for the fermentation which took place at very low temperatues (16C) in order to retain the raspberry aromas of classic Primitivo.


    After fermentation the wine was aged for 6 months in cement/stainless stell. After bottling we let the wine rest for at least 4 months. No wood is used.

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