Primanero

Data sheet

GRAPE VARIETY: 60% NEGROAMARO, 40% PRIMITIVO

PRODUCTION AREA: Both grape varieties are selected from the best vineyards of Puglia. The vineyards of Negroamaro and Primitivo are located in the provinces of Taranto and Brindisi. The training system used is the traditional “bush vine” method.

HARVEST: The Primitivo grapes are carefully hand-picked in late August, while the Negroamaro grapes are harvested, always by hand, around the middle of September.

VINIFICATION: The two different grape varieties are vinified separately but with the use of the same technique. After destemming, the grapes are gently pressed, allowing the skins to remain intact and favoring the extraction of color. Fermentation takes place at a controlled temperature of 25 ° C for 8-10 days. In the early stages of fermentation, in order to obtain the maximum of aromas and soft tannins, frequent pumping overs and delestage are carried out. After racking, malolactic fermentation is induced thanks to selected yeasts. After that, the two wines will be blended together.

WITHERING: In mid-August, when the grapes have reached perfect ripeness, a particular technique called “Il giro del Picciolo” is applied. It consists in throttling the stem of the bunches so that no nourishment reaches the berries, thus inducing a natural drying directly on the plant. The bunches left to dry for about 12 days lose about 25-30% of their weight in liquids, this allows to concentrate the aromas before harvesting.

AGEING: Approximately 50% of the final product is aged in the second and third passage French and American barriques, for a period of 3 months.

ALCOHOL: 13.5%

TASTING NOTES: Intense ruby ​​red color, with a complex bouquet, reminiscent of wild berries, red currant and licorice. Ageing in French and American barriques adds a pleasant toasted and spicy aroma. On the palate it is full-bodied, soft and well balanced, long and persistent in the finish.

FOOD PAIRING: Perfect with red meats and aged cheeses.