Indication: Protected Geographical Indication, Red wine variety

Soil Characteristics: Medium in texture and limestone-clayey

Cultivation System: Guyot Method

Harvest: Around the middle of September

Yield per Hectare: 80 quintals/hectare

Vinification Process: Grapes are initially selected, destemmed and gently pressed. They then undergo a short maceration of 6 to 10 days in stainless steel tanks at a controlled temperature of 25°C, with frequent pumping over during the early stages of fermentation. The purpose of maceration is to extract soft tannins and vivid colors, giving the wine a more robust and balanced structure. Malolactic fermentation, in addition to softening the acidity, enriches the wine with butter and hazelnut flavors, making it fuller and more full-bodied. Part of the wine matures in steel tanks, while another part is aged in French and American oak barrels with different toast levels. After blending, the wine is aged in the bottle for at least 4 months before marketing.

Organoleptic Features: Intense ruby color with violet hues. Predominant hints of red fruits emerge on the nose, including blackberries, blueberries, plums and ripe cherries, accompanied by distinctive notes of ripe Primitivo grapes, giving the wine its typical varietal characteristics.

Gastronomic Pairings: Primitivo goes harmoniously with a wide range of dishes. Fresh vegetables, tomatoes and olive oil are easy to combine with the flavors of Primitivo. Apulian cuisine, rich in vegetables such as fava beans, eggplant, and peppers, goes well with dishes such as baked pasta and stews. Some examples include stuffed eggplant, lamb with peas, and orecchiette pasta with turnip greens. As for meats, roasted red meat, braised meats, marinated steaks and meat rolls are recommended. Suggested cheeses include pecorino, asiago, grana padano, and provolone.

Serving Temperature: 18° – 20°C

Alcoholic Grade: 13.00% vol.