THE APRIL SHUFFLE
Delicious reds from the heel of the boot
A Note on the Producer: I Buongiorno
Before getting into the wines, it helps to understand the story behind them. This is a small, very personal project rather than a large, anonymous winery.
I Buongiorno is the work of Teodosio Buongiorno, a longtime restaurateur and sommelier. His connection to wine started early, helping his father manage the cellar of their family osteria. That early exposure grew into a career spent tasting extensively, contributing to Italian wine guides, and traveling through vineyards across Europe and beyond, always refining his sense of what makes a wine feel true to its place.
Eventually, as is often the case with people who spend enough time around wine, tasting led to making. Drawing on decades of experience and a very clear point of view, Teodosio began producing his own wines under the I Buongiorno label, focusing on varieties and regions he knew intimately.
The estate is relatively small, about ten hectares of vineyards near Carovigno in northern Salento. The plantings focus on traditional Puglian grapes, many of them trained in the old bush-vine style. The approach in the vineyard is thoughtful and restrained, with an emphasis on maintaining balance and respecting the natural character of the fruit.
In the cellar, the philosophy is just as straightforward. The wines are made primarily in stainless steel, which keeps them fresh and allows the fruit and structure to come through clearly. There is little interest in heavy-handed techniques or obvious winemaking signatures. The goal is clarity and drinkability.
All of this reflects the mindset of someone who has spent a lifetime around restaurant tables. These are wines designed to be enjoyed with food, to open easily, and to make sense over the course of a meal.
Why This Matters in the Glass
With that context, the wines come into focus a bit more clearly. The balance in the Negroamaro, the generosity of the Primitivo, and the way both avoid excess all feel deliberate.
There is a consistent thread running through them. The fruit is expressive but not overripe. The structure is present but never aggressive. Everything feels measured, as though it has been shaped by someone who understands how wine is actually experienced rather than just how it is evaluated.
That perspective comes through in subtle ways. These wines are not built to impress in a quick tasting. They are built to hold your attention over a glass or two, ideally with something on the table.
Bringing It Back to the Wines
Seen in that light, the two bottles in this selection feel like different expressions of the same idea.
The Negroamaro shows the more savory, slightly rustic side of Salento. There is dark fruit, dried herbs, and that faintly bitter note that gives the wine structure and keeps it grounded.
The Primitivo leans into ripeness and texture. It is fuller, rounder, and more immediately expressive, but still held together by enough structure to keep it from feeling heavy.
Together, they offer a clear sense of place, shaped by a thoughtful and experienced hand.
Pairing Ideas
Grilled lamb, brisket, BBQ ribs
Pasta with red sauce, Orecchiette with broccoli rabe
Roasted vegetables, lentil stew
Final Thoughts
What makes I Buongiorno compelling is its sense of intention. These are not wines chasing trends or trying to stand out for the sake of it. They are simply well-made, honest expressions of southern Italy, guided by someone who understands exactly how they are meant to be enjoyed.
