Pronunciation of “Primitivo”


Grape Varietal: Primitivo
Pronunciation: “Pree-mee-tee-voh”
Tasting Notes: Ruby red coloured with a complex bouquet of dried fruits, berries marmalade, cinnamon and liquorice. Has a round palate with noble tannins and aromatic persistence.
Food Pairing: Ideal to accompany parmesan and spicy cheese, as well as game and roasted meat.
Serving Notes: 16-18C
Grape History: Of uncertain origin, its introduction in Puglia is perhaps due to the Phoenician and Greek colonization. It is certain that on the late 18th century, the selection of the grape made ​​by Primicerio Don Francesco Filippo Indellicati of Gioia del Colle, in the ‘field of the old vines grown locally’ (Museums G., 1913) led to the use and spread of the vine Primitivo. It should be noted that this selection, however, was conducted in the context of “old vines” locally grown, so whatever the origin, the vine existed in the area for some time, having been present in older vineyards at the end of the 18th century. The vine was then in a phase of diffusion in the province of Taranto, in the late 19th century. Primitivo is identical to the Zinfandel grape spread in California and Australia. The DNA studies, conducted at the Experimental Institute of Viticulture and also in other foreign research centers, have confirmed the equality, so the two names are synonymous.
Harvest: Late September
Vinification: Fermentation (8 days) in stainless steel tanks with controlled fermenting temperature at 24ºC,  27 days prolonged maceration of the wine on its skins in stainless steel tanks,  soft pressing.
Aging: In French oak barrels for 8 months, stainless steel tanks and in the bottles.
Bottling: During winter, with waning moon.
Alcoholic Content: 15,0% by volume
Sugar: 4,8 g/l
Total Acidity: 6,0 g/l
Location: Vineyard “Il Vignale”, near to the city of Ortanova.
Altitude: 200-300 m above sea level
Soil: Clay, limestone
Density: 5000-5500 plants per Ha
Trimming Technique: Traditional, handmade
Structure: Espalier trees



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