The wine is a dark plum colour with translucent edge. The nose shows lovely aromatics of raspberry, prune and chocolate with a touch of that typical Italian savouriness.
On the palate: Juicy red cranberry, raspberry and cherry fruit, tempered by savoury ferrous notes and a subtle graphite twist. Smooth mouthfeel, firm acid and fine tannins on a nicely dry finish. While it increases in weight and flavour as it opens up, it’s very much a medium-bodied, simple and elegant wine by Primitivo standards. There’s plenty of punch though with 13.5% alcohol.
The fruit for this wine comes from several local growers with 30 to 60 year-old vines. The grapes were picked in early September before being crushed and refrigerated to prevent oxidation. The ferment was carried out traditionally using wild yeasts on the skins - kept cool (17°C) and continued for several weeks in the immaculate, state-of-the-art winery. Red wine ferments use the juice, skins, seeds and pulp, and this slurry, or ‘must’ as it’s known, is pressed when the ferment is finished. The resulting wine was left to settle over the cold winter months. No oak was used and only a very light (10 micron) filtration took place prior to bottling.