Masseria Rienzo's olive groves stretch across fourteen hectares of Puglia's limestone plateau, the same soil that has anchored Olea europaea roots for more than four centuries. The estate's first press was carved into bedrock in 1680, a subterranean chamber where gravity alone moved oil from stone basin to terracotta amphorae. That original frantoio remains intact beneath the current mill, its walls blackened by three hundred harvests. Ostuni's designation as a Protected Designation of Origin zone for extra virgin olive oil rests on a geological accident. The Valle d'Itria's red ferrous soil, striped with white tufa outcrops, drains rapidly after winter rains and reflects summer heat back onto the canopy. The microclimate produces fruit with polyphenol counts averaging 320 milligrams per kilogram, nearly double the threshold for the "robust" sensory category. Those compounds — hydroxytyrosol, oleuropein, oleocanthal — deliver the peppery finish that defines Puglian oil and the antioxidant density that keeps bottles stable for eighteen months after pressing. Wine and olive oil tasting Ostuni experiences pair the region's monovarietal oils with indigenous grape varieties that share the same terroir. Primitivo vines, trained low as alberello bushes, dig roots into the same calcareous bedrock that feeds the olive trees. The wine's dark fruit and fifteen-percent alcohol balance the grassy bitterness of fresh-pressed Coratina oil. Verdeca, a white varietal grown on pergola trellises to shade the fruit from August sun, cuts through the richness of oil made from fully ripe Ogliarola olives. The pairings are not designed; they are inevitable, two products of the same land tasted in sequence. Most masserias open their tasting rooms between November and February, when the harvest is underway and visitors can watch mechanical pickers strip fruit from branches in a matter of hours. Masseria Rienzo operates year-round, storing oil in stainless steel tanks under nitrogen blankets to preserve the harvest's characteristics. The estate's Primitivo vines yield fruit in late August, pressed within forty-eight hours at a cooperative cellar five kilometers inland. Tastings pair the current vintage with oil from the previous season, a contrast in freshness that reveals how both products evolve. The tasting fee begins at ten euros per person and includes three oils and two wines. Reservations are required; walk-ins are accommodated only when capacity permits.