THE FARMHOUSE IS BORN
The story of the birth of Antica Enotria looks like the story of a novel. Raffaele and his wife Antonia decide to leave their hometown driven by the desire to work on more fertile land where they can grow vegetables and vineyards. Thus, in the countryside of Cerignola, they bought the farm and the Masseria Contessa Staffa, a noble building dating back to the 1700s. Thus the farm was born.
THE CONVERSION TO THE ORGANIC AND THE FIRST HARVEST
Once he became aware of the organic farming method, Raffaele decided to take this path. The entire company is converted. Despite the risky choice, the conviction of creating a sustainable company comes to life in the heart of the Di Tuccio family. In the same year the first harvest: a small artisan production of Montepulciano and Aglianico and Sangiovese.
THE CELLAR AND AUTOCHTON VINEYARDS
The cellar has begun to gain importance. A first enlargement takes place with the restructuring of the Masseria premises, previously used as stables and housing for workers. This is how the premises used for the production and refining of wine are born. Hand in hand is the desire to cultivate indigenous grapes of Apulia. In 2001, Nero di Troia and Falanghina were planted.
THE FIRST ARTISAN PRESERVES
Not just wine. In this year the first production of homemade preserves with natural cherry tomatoes and oil-grilled artichokes takes place in the company's history. The goal is to create Mile-Zero Food products by harvesting from the fields and storing tomatoes and vegetables over a 24-hour period. Even the winery is followed by important stages in just a few years: in 2004 the first vintage of Nero di Troia. In 2006 a new member joined the Di Tuccio family. Raffaele is born, the song of Luigi, to whom the Dieci Ottobre wine is dedicated. 2010 marks the first vintage of Primitivo and Negroamaro.
THE ENLARGEMENT OF THE COMPANY
The preserves were successful thanks to their authentic taste. In 2011 it was decided to build a production plant. 2015 marks an important date in the history of the winery with the first vintage of Fiano. The production of the agrobiological company becomes more and more substantial. Wine and preserves are the core business of Antica Enotria and in 2018 the canning production area was expanded with the installation of technological plants for pasteurisation and cooking.
For us, organic farming is a lifestyle choice, not a simple cultivation method. The wine is the result of a process that tells the story of the bond between man and land. The preserves, the tomatoes and the sauces must reflect the true taste of the raw materials, which is why each product is processed following the natural seasonality of the fruit.