The origin of Santa Lucia dates back to 1628 when Marc Antonio Perrone, ancestor of Roberto Perrone, earned feudal income and acquired land near the town of Corato in the Murgia region. But it was in 1822 that the first plans for the building were drawn up. Then used as a hospital, animal shelter and warehouse for agricultural tools, it is now the site of winemaking and welcoming visitors. The organic conversion began in 2013. Since 2016, all Santa Lucia wines, as well as their olive oil, have been certified organic by the ICEA. Since 2010, the photovoltaic panels installed on the roof produce all the energy necessary to fully support the operations. For the interior heating, Santa Lucia recovers the waste from the processing of the olives, or more simply the wood obtained from olive trees and vines after pruning. On mainly limestone soils, at the foot of Castel del Monte, the estate extends over 15 hectares, of which 11 hectares are dedicated to viticulture.