About the winery After the Second World War in the 1950s, there was a lot of poverty among farmers in southern Italy. Grandfather Angelo Paradiso, one of the many farmers in Puglia, decided at that time to seek refuge in viticulture and built the Cantine Paradiso winery in 1954. Today, Cantine Paradiso is a winery that is particularly known for its generous red wines, made from grape varieties such as Primitivo, Negroamaro and Nero di Troia. Vineyard and region Sourced from various vineyards around Cerignola in Apulia. The soil consists of clay and lime. Vinification After harvest, the grapes are destemmed and fermented. The fermentation and skin maceration take place in stainless steel tanks at a controlled temperature of 25 to 28 degrees for 10 days. Some of the grapes are macerated at a lower temperature to preserve their fruitiness. Part of the wine then matures for a year in barriques and the rest in stainless steel tanks. Before it is put on the market, it is then aged for another two months in the bottle. Color Ruby red. Scent Mix of fruit (strawberries, cherries, myrtle), herbs (sage, rosemary) and vanilla. Taste Smooth, soft wine with ripe fruit (cherries, myrtle) and underlying impressions of herbs. Serve at Delicious with matured cheeses. Also delicious with roast beef and spiced roulades from the oven.