uno piu uno Michele Biancardi

Hand‑harvested in two stages  Primitivo at the end of August–early September, and Nero di Troia at the end of September–early October, with strict selection of the best clusters. The grapes are destemmed, gently crushed and undergo a traditional fermentation of about 20 days at a controlled temperature of around 20–24°C, to preserve clean, fresh fruit alongside color and depth.

After malolactic fermentation the wine stays true to the character of the varieties and ages for 6–8 months in stainless‑steel tanks, with no oak – pure fruit, nothing else.

This is a precise blend between a variety the Israeli palate is already in love with Primitivo,  with Nero di Troia, a local southern Italian grape with a completely different personality. Together they create a wine that is both familiar and surprising: juicy red and dark fruit, gentle spice, freshness, and a table presence that is impossible to miss.

Its color is a deep, bright ruby‑violet; if I could choose to be the color of a wine, I’d choose this one. You pour, you look, you smile to yourself, and then the first sip simply confirms that your eyes were not wrong: cherries, dark berries, a touch of florality and spice, a soft texture and tannins that keep everything in place without weighing it down.

What makes it especially surprising is that this is a dominant red from southern Italy with only 13% alcohol a modest figure for a region like Puglia, but one that lets you have another glass, and another, without feeling it “sit heavy.”  character and freshness all together in the same bottle.

We spent a long time looking for this special variety, Nero di Troia from Puglia – a region the Israeli palate has already learned to love (through Primitivo, Negroamaro and Susumaniello). Very limestone‑rich soils and Puglia’s hot, dry southern climate are remarkably similar to Israel’s.

After many tastings from several wineries and two visits to southern Italy, we had no doubt we had found a winery that combines agricultural tradition, quality before quantity, and modern, delicious winemaking.

Michele Biancardi is a small family boutique winery near the town of Cerignola in northern Puglia, in a quiet rural area between the sea and the hills. Michele Biancardi, an agronomist and gifted winemaker, revived his family’s agricultural tradition and founded the boutique winery that bears his name on the family’s land in Puglia, with a focus on local varieties, environmentally respectful farming and careful, hands‑on attention to every single plot.

The vineyards are planted at a density of about 5,000 vines per hectare, which naturally limits yields and concentrates grape quality. The poor, chalky soils become an advantage, “forcing” the vines to work hard and push their roots deep – something you can feel in the glass as depth, minerality and a very local sense of place.

Highly recommended to taste its big brother from the winery, aged in Tuscan terracotta amphorae.

100% Nero di Troia – Mille Ceppi