Vinilia Wine Resort

We loved everything about our stay at Vinilia. Our room was spacious, clean, and comfortable. The food was amazing - both at breakfast and at dinner. We also had lunch by the pool one day, which was excellent. The staff members were extremely friendly. You could easily take day trips from the area, but we spent our time there luxuriating at the pool and on the grounds. It was a true highlight of our two weeks in Puglia. Worth the splurge!

Thank you to Vinilia for providing such a wonderful weekend for all our guests. The wedding itself was beautifully delivered, using the grounds, the courtyard, and the pool area for the evening, and next day pool party. The staff here are all without exception totally focused on the needs of the guests. Fernando was constantly on duty, and looked after every request, with a smile, and super efficiency. The front reception team were always there to help with any requests, so many thanks to Adriana, Vasha, and William. The kitchen staff delivered a wedding banquet that was Michelin quality for 86 guests, all served calmly and efficiently by the team. The wines were of course excellent, and all produced at Vanilia. Well done all. We had 35+ guests staying for 2 days, and we all enjoyed the local food, wine, and fantastic hospitality provided by the staff. The service levels were exceptional, and the staff are always immaculately dressed, from Fernando, to the front of house team, to the maids who serviced the room. Once again many thanks for your tireless efforts, and congratulations for making us all so welcome.

Vinilia is beautiful, a must visit when in Puglia. The castle, grounds and pool are wonderful, the staff are kind and friendly, the restaurant (michelin star) is one of the best we have ever had the pleasure to dine in. Our room had so much Puglian character, but will all the modern amenities, we loved it. This place is an absolute gem off the beaten track. We cannot recommend Vinilia enough 10/10. Thanks Vinilia Wine Resort for a great stay.

Lunch at this Michelin star restaurant was fantastic! Great food and wonderful service. You couldn’t have a lovelier setting. Well paced service and nice wine tasting to go with the lunch. Really nice wines that were exceptional in an area that had great wine.

A 600eur bill for a night to forget Been at Vinilia on a 1 night detour on the 10th August, best advice is to avoid it for the time being until it gets heeled up to international clientele - stick to Masserias on the Savelletri coast instead. Stunning location with plenty of potential, but needs an upgrade in hospitality management. The staff was absolutely lovely and tried to make up for the shortcomings, but management needs to decide if it wants to work with internal guests (proving that sense of ‘uniqueness’ and ‘special stay’) or rely on externals instead. The latter is completely fine, but as a guest i’d feel disrespected if getting charged 400eur/nigh for a room + 200eur for extras. Few suggestions: 1. Strike a deal with your onsite restaurant to reserve places for internal guests. Yes it’s a busy week in August, but not having places for paying guests it’s a bit awkward - if I want to eat out in Manduria i’d book a local b&b instead not a junior suite at your property. 2. Inform guests in advance. If it happens that no places are available because externals have filled out the seats, it would be good to know in advance (email or phone call) so that alternative arrangements can be made 3. In busy periods, consider Flexible hours at the restaurant to accomodate paying guests. what about providing a table from 19.30 to 21.30 on a 2h time slot? Totally acceptable by international standards, we would definitely understand and are used to that. 4. Organise alternative in-room dining. Junior suites for example have amazing terraces, just add some dividers a lounge + umbrella for privacy. And I’m sorry but cotoletta with chips does not make the bar for a 400eur/night property, especially when you have a Michelin starred restaurant onsite, i’m sure with a bit of effort they can make something slightly better and worth the money we’re paying for. And your head chef having trained at the Four Season, should know how to organise this type of service. Discussed with receptions my impressions, all the elements are in place just needs that ‘trait d’union’ to transform an average experience into something unforgettable. But for the moment very disappointed as despite the nice location Vinilia is not worth its price for the time being.