Mark Shannon and his partner Elvezia Sbalchiero have revolutionised the style and calibre of Primitivo, turning it into one of Puglia’s most talked about grape varieties. They achieved this at A Mano, in Salento, by paying fair, high prices for the best possible grapes (sourced from 70 to 100-year-old vines) and focusing exclusively on quality, while crafting a modern style. As the old saying goes, where you lead others will follow.
The continued success of A Mano is at least partly attributable to the knowledge that Mark and Elvezia have gleaned from over 18 vintages in Puglia. Not only do they have access to Salento’s best grapes, but their growers have also realised that if they want the higher price paid by A Mano, they need to provide quality to match.
The quality of fruit shines through in A Mano wines. A Mano Bianco is a blend of Fiano and Greco and displays aromas of ripe pear and orange blossom. The Rosato, made from 100% Primitivo, is fermented at low temperatures to retain the delicate perfume of the variety. The ‘Imprint’ Primitivo Appassito is made in the style of an Amarone and delivers a similarly rich and powerful expression. Their ‘Prima Mano’ Primitivo is produced only in excellent vintages. Sourced from two ancient vineyards planted on the red sand soils of the Ionian coast, the resulting wine is extremely dark and concentrated, with the spiciness typical of Primitivo. The ‘Prima Mano’ Negroamaro hails from 70-year-old vines. The wine is beautifully complex, with velvety tannins and notes of rose petals, violets, black cherries, and damask plums.
The rare and ancient red Puglian variety, Susumaniello was used mostly as a blending component until a few years ago. The name means ‘little donkey’ in the local dialect, referring to the enormous load the vines bear when young. Others argue the name derives from it being stubborn and difficult to manage. The wine is deep, inky purple and full-bodied with intense aromas of blackberry and violets.
