+39 0832 706490


The Vineyards

In Salento Peninsula the vine prosperous for more than 4,000 years, thanks to the devotion, fidelity and intelligence of the winemaker.
Without the miracle of this continuity, prompted by the consideration that man has always had for the wine as a noble drink and as a gift of the gods, without perseverance and love for the land, many districts would remain the desert lands or covered by woods as they were in past millennia.

The Taurino are always been winemakers and the heart of their farm is the Estate Notarpanaro, which in the last century was identified as Notare Panaro, owned by a notary by last name Panaro. The estate, which was acquired in 1956, has required a long and arduous rehabilitation for extreme characteristics of the rocky terrain.

The clearing of these lands, the planting of vineyards, the loving care to the vine, painstaking selection of grapes and careful control of the winemaking process, are the continued commitment of the Taurino family which provide continuity with the past respects and preserves schemes and processing techniques according to the teachings of Cosimo Taurino.


Negroamaro and Malvasia Nera


The vineyards of Cosimo Taurino Farm are placed on 90 hectares in the area of Guagnano, Salice Salentino and San Donaci, small towns in the provinces of Brindisi and Lecce. 80 hectares of land are cultivated with local varieties of Negroamaro and Malvasia Nera grapes. Excellent, elegant and robust wines, which are the flagship of our South, are made from these grapes and beautiful Apulian small trees.


Cosimo Taurino Farm produces the most important Apulian DOC red wine Salice Salentino Riserva Cosimo Taurino® (Negroamaro and Malvasia Nera) as well as other local wines such as, I Sierri (Chardonnay, white), Scaloti (Negroamaro 100%, rosé), A64 Cosimo Taurino® (Negroamaro and Cabernet Sauvignon, red), 7° Ceppo (Primitivo 100%, red), Le Ricordanze® (passito), Notarpanaro® and Patriglione® (multi awarded red wines), made only from Negroamaro single grapes, are aged for several years in small french durmast barrels first, then in vitryfied tanks and finally in bottles before the sale.