is carved. We re-read the number several time, wondering what it may mean. The door opens and we are greeted by the smiling faces of Paolo and Donato. Their welcome is friendly and polite; they ask us about our journey and why we chose Frrud. I try and repeat the name but falter a little. Paolo and Donato explain that they have wished to preserve the historic memory of the place. Frrud (Angelantonio Ferrulli) used to be the owner of the place, which dates back to 1572.We carefully tread down the staircase which leads to the cellar, and here we enter into yet another world. Paolo tells us how the Wine Museum was born, and how they started Cantina Frrud. His narration is to-the-point. The words, the gestures, and the imagery he conjures up create a mosaic, of which you understand not only the technical aspects, but also the intensity and passion.
The wine tasting is part of all this, but it would not be quite so interesting if it were not part of the trip. And while his story flows pleasantly, Donato invites us to savour the fragrance of the famous Altamura bread, together with local cured meats and cheeses, accurately chosen to complement the wines.
The atmosphere now is truly magical. I lose all track of time, but not of space. All I know is that I feel at ease with people I barely know, but with whom I feel I have something in common. I am relaxed, and my senses are stimulated.
