Castannove Primitivo 1500ml Magnum

Castannove Primitivo 1500ml Magnum

Appelation: Primitivo Puglia Protected Geographical Indication

Area: Puglia/ (Apulia)

Soil: Clay – Limestone

Training System: Bush-trained vine locally called “Alberello” and Guyot

HARVEST: Manual harvest in the second half of September.

Yield: 80

Vinification: Grapes are first selected, destemmed and softly pressed. We do a short maceration for 6/10 days in temperature controlled stainless steel tanks at 25°C with frequent pumping over in the early stages of fermentation. The maceration is aiming to extract soft tannins and colour while obtain a greater structure and balance. Malolactic fermentation softens and reduce acidity and can be a source of flavours such as butter, hazelnut and makes the wine more rounder and richer. A part of the wine mass matures in steel tanks and part in french and american barriques with diffrent toastiness levels. After the blending it stays in bottle for at least 4 months before release.

Flavour: Deep ruby color with purple refelctions. At the nose the perfumes lead back to red berries such as blackberries, blueberries, plums, very ripe cherry and unmistakable notes of primary grape, mature, that give this wine the typical varietal notes of the grape.

Food Pairing: Primitivo works well with a variety of foods. Fresh vegetables, tomatoes, and peppery olive oil are easily complemented by the ripe, big flavors of Primitivo. Puglian food showcases.

Vegetables first: fava beans, eggplants, bell peppers all find their way into pastas, gratins and stews. Stuffed aubergines, lamb and pea stew, and orecchiete pasta with turnip greens are a few examples

Meat: the red meat roasts, braised, marinated steak, meat rolls, meat pies.

Cheeses: pecorino, asiago, grana padano, cheddar, provolone.

Serving Temperature: 18°- 20°C

Primitivo History: It arrived in Salento more than two thousand years ago from the Dalmatian land, brought here by the Illyrians. The first documents of this extraordinary vine date from the second half of 1700, when a man of the church, Don Philip Fancesco Indelicati, Gioia del Colle’s archpriest, noted that among the varieties cultivated in his vineyards, there was one particularly black, sweet and tasty that ripened before the others and could be harvest in August. From here the name of the grape “primaticcio – primitive”, the first to fully ripe.

Synonym with Zinfandel was discovered by chance in 1967 when a Californian professor, Dr. Austin Goheen, plant pathologist and expert on USDA screws, on a visit to Puglia, tasting of Primitivo wine, said that it reminds him of Zinfandel. Ampelographic studies and, more recently, DNA analysis conducted by the scientist Carole Meredith, a professor of viticulture and oenology at the University of California at Davis, confirmed the correspondence Zinfandel-Primitivo. Thanks to this discovery Primitivo began its ascent and to be in great demand in international markets. In fact there are many local producers for wines dedicated export prefer to label the wine as a “Zinfandel”.

If you are looking for a rich, structured wine then Primitivo it’s a perfect choice! Primitivo tastes of dark fruit like fresh figs, blueberries and baked blackberries. There’s a distinct dried fruit-leather character to it as well. In the Castannove brand we are trying to keep its original characteristics with a medium body unlike the traditional winemaking style which historically sees it robust and paired only to very rich dishes.

Alc 13.0%


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