Padula di Geremia estate

Varieties: Verdeca, Bianco di Alessano e Minutolo bianco
Total area: 6,90 hectares
Altitude: between 313 m a.s.l and 326 m a.s.l
Soil quality: calcareous


At the heart of the Brindisi interland, between the Adriatic and Ionion Seas, stands Padula di Geremia Estate. With 5.3 hectares of area undervine at over 300 metres above sea level, located in the Valle d’Itria contrada of the same name and characterised by the presence of trulli houses, ancient farmhouse estates, hundred year old olive trees and karstic caves. The Rubino family’s new estate, positioned between the communes of Martina Franca, Cisternino and Ceglie Messapica, extends into a wide valley particularly devoted to the cultivation of native grape varieties like the Bianco di Alessano, white Minutolo and Verdeca- a specific selection of clone was planted 14 years ago- with a yield per hectare between 70-90 tonnes.

Small vineyards for a precise viticulture, with very particular and niche productions. The orography is jagged, the dominant area is mid slope, characterised by plateaus, slopes and deep light grey calcareous soils, rich in small stones. The climate pattern is particularly favourable: warm- dry summers and heavy rain showers, mainly spread out over in the autumn and winter months (average 640mm/year), breathing life into this unique terroir for vine cultivation. The recorded temperatures inside and outside the vineyards demonstrate the importance of the temperature ranges on the quality and the quantity, with diurnal ranges at their lowest of 4°C and a maximum of 33°C.

Padula | Le tenute di Tenute Rubino - Casa del Susumaniello

Native Varieties

With disputable origins (probably Greek), the Verdeca is one of the most widespread white grape varieties in the Valle d’Itria; historically cultivated in the area around Gravina di Puglia, taking its name from the greenish ‘verde’ colour of the skin. The bunch is of average size with oval grapes and with significant bloom. In the past this particular local variety was used as a base wine for sweet wines and Vermouth production, today, thanks to research and extensive commitment by some wineries in the area, it is vinified as a single-variety and as a dry wine.

Bianco di Alessano
A typical Apulian white grape variety originating from the Valle D’Itria, for many years it was vinified in a blend with Verdeca for the production of base musts for sweet wines and Vermouth. Bianco di Alessano is characterised by its orbicular leaves, with medium to large sized bunches with a cylindrical shape. The skin is ticket and straw-yellow in colour. Over the years, as a result of low productivity, it was slowly abandoned in favour of other local varieties which guaranteed higher yields. This variety is to be considered a relic of Apulian tradition, together with other minority varieties but with a definite appeal.

Minutolo bianco
In ancient times known as Fiano Minutolo or Moscatellina (the true name of this white grape variety), Minutolo was used to produce wines from the PDO Locorotondo and Martina Franca, to be then replaced by the Bianco di Alessano and more particularly the Verdeca grape, because of its low yield. Almost disappearing from the oenologic picture completely, it risked extinction before being rediscovered, over the last twenty years, through a virtuous development programme. Extremely delicate and characterised by a marked and captivating aromatic quality, Minutolo is also planted in surrounding areas, such as the territory around Gioia del Colle.

Tenuta Padula Di Geremia | Le tenute di Tenute Rubino - Casa del Susumaniello

Nature and history

The Valle D’Itria is a production area with karstic origins, surrounded on both sides by sea (Ionian and Adriatic) and rich in vegetation: where the olive groves alternate with the vineyards and oak forests of rare beauty. An exceptionally florid production area, where small villages spread across the valley have become, especially in the last twenty years, an international tourist destination.

Historically, its story is intertwined with the coming to power of the Messapians who initially occupied the city of Ceglie Messapica (known as Kalia or Caeliae), named by the ancient Greeks as “Messapia” and, afterwards taking power across the whole of the Salento peninsula. Over the years several archeological discoveries have been made: forts, standing stones (raised fortifications of megalithic blocks and standing at over 20 meters and 60 meters wide), necropolis, as well as inscriptions, coins, and various other artifacts and ceramic and metal objects.
Ceglie Messapica is also considered to be the capital of the Mediterranean diet, which over time has formed significant productive initiatives to promote the area and its specialities, and where restaurants have understood how to give substance and add value.