A Mano Primitivo 2021

Details

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.

Mark aims to make a leaner style of primitivo and he’s on song with this vintage. The combination of traditional and modern techniques has created a refined style, not usually associated with rough-hewn primitivo.

The wine is clear rosy red with a rusty edge. The nose shows lovely aromatics of raspberry, prune and chocolate, with a touch of that typical Italian savouriness. On the palate there is juicy red cranberry, raspberry and cherry fruit, tempered by savoury ferrous notes and a subtle graphite twist. Smooth mouthfeel, firm acid and fine tannins draw to 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. The just-released 2021 vintage comes with a fresh new label and is 13.5% alcohol.

“Deeply coloured and exuberant on the nose, with perfumes of ripe, red fruit, especially raspberries and spice. On the palate it is youthful and full-bodied, with a great balance between ripe, rounded fruit characters including blackberry and blueberry. No wood ageing.”
Winemaker’s notes.

Such an easy wine to enjoy, especially at this price.

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Specifications