Cacc e Mmitte di Lucera DOP 2020 organic by Alberto Longo

Grapes: Nero di Troia 55%, Montepulciano 35%, Bombino Bianco 10%

Area: Lucera (Fg)

Alcohol: 13%

Soil: calcareous with sandy loam texture

Production: 20.000

Cacc e Mmitte story:

At the beginning of the last century the farmers of Lucera planted vineyards to reassure the family the accompaniment of a glass of wine during meals. They were small espalier and rossarello vineyards and were made up of three vines such as Nero di Troia (55%), Montepulciano (35%) and Bombino bianco (15%).

The harvested grapes were made into wine in the millstones of the cellars of wealthy landowners who were the only ones to have equipment for winemaking. The peasants therefore rented the millstone by introducing their own grapes (Mmitte: term in dialect which means to put) and in order to save on the rent they removed the must (Cacce: term in dialect which means to remove) immediately after the end of the fermentation. Once the operation was completed, another farmer put his own grapes (all three vines at the same time) and so the cycle was renewed.
Basically it was a continuous Removing wine (Cacce) and Putting new grapes (Mmitte). This continuous taking away and putting (Cacce e Mmitte) has become in the city of Lucera synonymous with wine and farmers, to the point that in the past when one asked for a glass of wine they used to say: “Give me a glass of Cacc’e Mmitte”.

For the inhabitants of Lucera and surrounding areas, the Cacc’e Mitte of Lucera is the Vino di Lucera. In 1976 in assigning a name to the local wine to the institution D.O.P. therefore Cacc’e Mmitte was chosen.
Today, after a century of history, the harvested grapes are vinified separately in stainless steel vessels at a controlled temperature, favoring prolonged skin-must contact, and are assembled only before refinement. The result is a product of great qualitative interest, characterized by an intense, persistent aroma, rich in hints of berries, and by a harmonious, round taste, with good structure and tannins. Ideal to accompany traditional gastronomy dishes of Mediterranean cuisine, second courses based on meat and fatty fish.