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  -    -  Vino  -  Perazzelle – Cacc’e Mmitte Doc di Lucera

Perazzelle – Cacc’e Mmitte Doc di Lucera

The wine culture

If in Latin the word ‘erudite’ means ‘remove the roughness’ (from ‘ex-ruin’), the Perazzelle is going beyond the simple tradition to reach, through an original thought and a critical view of the knowledges acquired in the wine field, to a completely new product.
The Perazzelle is the next generation of Doc, with roots built upon its history.

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The Perazzelle presents an intense ruby red color with light garnet reflections. To the nose is clear and with intense sensations of fruit and spices, with clear balsamic notes; it gives off hints of raspberry, plum, blackberry, clove, cinnamon and rose perceptions. It is fresh, with a tannin distinctive but not intrusive. Its important alcoholic component allows the perception, during the retro-olfactory phase, of red fruit, spices, licorice and graphite.

Label illustrated by Gianluca Biscalchin

The Doc Cacc’e Mmitte was recognized in 1975; the production area includes the municipalities of Lucera, Troia and Biccari.The vernacular name refers to the traditional method of the vinification. Typical of Southern Italy, the millstones were some places where the grapes were pressed to produce the juice that was stored in large tanks, sometimes carved into the rock. The owners of millstones rented out the equipment for the production. The operations had to be finished throughout the day to leave the equipment to the following user. Therefore a tenant took the must just produced from the tanks of the millstone “Cacc” to bring it into their wine cellars, and a new tenant poured in the tanks “Mmitte” their grapes for crushing.

Our wines are the result of a careful selection of grapes followed by a delicate destemming and pressing, and a classic vinification in red at a controlled temperature. During the fermentation, the must undergoes a reassembly and fulling process that guarantees the desired extraction of the costituents present in the skins. Fermentation occurs spontaneously, that is without the addition of selected yeasts. The product obtained is subsequently aged. The wine obtained is not subject to any clarification and pre-bottling filtration treatment.

Additional information

Weight 0.5 kg
Dimensions 300 × 200 × 50 cm

Nero di Troia 60% – Sangiovese 25% – Bombino Bianco 10% – Malvasia Bianca 5%

Fermentazione alcolica

In acciaio inox con macerazione sulle bucce per circa 20 giorni a 24-26°


Barrique di rovere francese di secondo passaggio per 5-6 mesi, 4 mesi in bottiglia. Non filtrato, non stabilizzato


13,5 %

Temperatura di servizio

18° – 20° C