Primitivo

vino biologico
Primitivo

After destemming, Primitivo grapes are not pressed, but left intact to reduce the damage to the skins and optimize the extraction of the color. Fermentation takes place at a controlled temperature of 24-25°C for 8-10 days.

During the early stages of fermentation, the grapes are repeatedly racked and returned to bring out their aroma and tannins.

Primitivo



After destemming, Primitivo grapes are not pressed, but left intact to reduce the damage to the skins and optimize the extraction of the color. Fermentation takes place at a controlled temperature of 24-25°C for 8-10 days.

During the early stages of fermentation, the grapes are repeatedly racked and returned to bring out their aroma and tannins.

Grapes: Primitivo
Production Zone: Puglian bush type pruning system in the Ionian coastal area.
Contents: 0,750 lt.
Alcohol Contents: 13,50% Vol.

Characteristics: Intense red color with a complex bouquet reminiscent of cherries, raisins and toasted almonds. Full-bodied on the palate but at the same time mild and elegant. Lasting pleasant aftertaste.
Serving: Pasta with tomato sauce, aged cheese, game.
Temperature: 18°C

Primitivo

Its name probably derives from the fact that it is a rather early ripening grape. The plant produces purple grapes and is mainly grown in Puglia, where it is the most widespread varietal. It is thought to have originated in Dalmatia and this belief is borne out by its similarity to a number of Croatian varietals.
Analysis of the DNA has also confirmed the theory that Primitivo and Zinfandel (which originated in the Austro-Hungarian Empire and which has become one of the mainstays of California winegrowers) are actually the same grape.
Typical training methods are the head-training or low espalier.