100% Primitivo. Primitivo is genetically identical to California’s Zinfandel, BUT it is Italian, and like most of the Italians that I have met, it is warm, generous and friendly. When the grapes are ripe in early September we crush and refrigerate them. They are allowed to ferment with their own wild yeasts. The very cold fermentation (16 °C) proceeds for several weeks. The wines are pressed and left to settle over the cold winter months. After bottling we usually let the wine rest for at least 4 months before release.
2017 was the perfect red grape harvest in Puglia, Italy. In 2017 we enjoyed a beautiful long summer. The month of August was beautifully hot and dry and breezy, but most of all the entire month of September was glorious with cool and dry evenings and long warm days that allowed us to let our Primitivo grapes to ripen slowly and evenly.
Open a bottle and share it with friends over a plate of pasta: penne arrabbiata or spaghetti carbonara, and also whatever you can grill, roast or stew we guarantee it will go well with A Mano Primitivo!