Description

Production area: The vineyard is located next to the Gargano and the sea, in the countryside of Cerignola (Fg, Apulia). Cultivated screws spurred cordon, with a planting density of 5,000 plants per hectare, placed on a predominantly calcareous soil.

Vinification: The grapes are harvested the Primitivo between late August and early September. Those of Nero di Troia, between the end of September and the first week of October. After a careful selection of grapes, the grapes are destemmed and undergo a slight crushing. They are traditionally vinified, for 20 days at 20/24°. A malolactic fermentation is finished, the wine is aged in stainless steel tanks for 6-8 months. The wine is bottled and left to mature for at least 2 months prior to be ready for sale.

"Certified organic (Ecocert).
It's highly unusual to find a Puglia Primitivo at 13.5% (they're usually 15%) so I am not surprised that this wine tastes like it might be off dry. Arrested fermentation, possibly? It doesn't matter. The wine is fresh and juicy. The fruit is honest, full of Puglian warmth and generosity, cooked damsons and strawberries and cranberries. The tannins are as soft as cashmere and you'll want to wrap yourself in them if you're cold and it's dark and rainy outside, or if you have flu. If you like a bone-dry red, you'll recoil. But if you're adventurous and love food as much as wine, you'll nab this as the perfect wine for cold, smoked duck breast served with cranberry sauce; or warm red-cabbage salad topped with caramelised hazelnuts and ricotta cheese and dressed with a cranberry dressing. Foodie wine. GV. Drink to 2027."
16.5 points. Tamlyn Currin, jancisrobinson.com (December 2023)