Tenuta Macchiarola has been managed since 2007 by Domenico Mangione, a pharmacist by profession with a strong passion for the world of wine and descendant of a family of winemakers. In fact, before becoming the reality of Mimmo, as he was nicknamed by his friends, the small farmhouse owned by his father-in-law Franco had been producing bottles since the 1980s in the Apulian territory of Lizzano, halfway between Manduria and Taranto. When Domenico abandoned his career as a pharmacist, he decided to bring his artisanal philosophy to the vineyard. The recipe is simple and genuine: an organic approach in the vineyards, natural fertilizers, mechanical weeding, no chemical intervention and a little technological help, especially when temperatures become extremely hot. Only in this way, Domenico thinks, can we respect the environment, preserve nature and safeguard the integrity of the territory. In the cellar, indigenous yeasts, naturally present on the grapes, and some stirring with a stick to encourage the pumping over of the skins take care of making the wine. Invasive interventions, such as filtrations or clarifications, do not belong to Macchiarola's world.
The Macchiarola winery grows the historic vines of the area: Primitivo and Negroamaro among the reds, Verdeca and Fiano among the white grapes. The soil has a varied composition and is a mix of Apulian soils: the red earth typical of Manduria alternates with alluvial compositions and sandy, clayey and calcareous layers. A rich, lively and warm land that, in addition to the vines, hosts a large quantity of olive trees, fruit trees, wild herbs and arable land, strengthening the biodiversity and spontaneity of nature.

Tenuta Macchiarola has been managed since 2007 by Domenico Mangione, a pharmacist by profession with a strong passion for the world of wine and descendant of a family of winemakers. In fact, before becoming the reality of Mimmo, as he was nicknamed by his friends, the small farmhouse owned by his father-in-law Franco had been producing bottles since the 1980s in the Apulian territory of Lizzano, halfway between Manduria and Taranto. When Domenico abandoned his career as a pharmacist, he decided to bring his artisanal philosophy to the vineyard. The recipe is simple and genuine: an organic approach in the vineyards, natural fertilizers, mechanical weeding, no chemical intervention and a little technological help, especially when temperatures become extremely hot. Only in this way, Domenico thinks, can we respect the environment, preserve nature and safeguard the integrity of the territory. In the cellar, indigenous yeasts, naturally present on the grapes, and some stirring with a stick to encourage the pumping over of the skins take care of making the wine. Invasive interventions, such as filtrations or clarifications, do not belong to Macchiarola's world.
The Macchiarola winery grows the historic vines of the area: Primitivo and Negroamaro among the reds, Verdeca and Fiano among the white grapes. The soil has a varied composition and is a mix of Apulian soils: the red earth typical of Manduria alternates with alluvial compositions and sandy, clayey and calcareous layers. A rich, lively and warm land that, in addition to the vines, hosts a large quantity of olive trees, fruit trees, wild herbs and arable land, strengthening the biodiversity and spontaneity of nature.