Primitivo Cabernet 2016
The wine is notably restrained, especially in terms of alcohol, which the Tommasi family, owners of the estate, believes is key to making balanced wines in Puglia. The premium fruit required for making this wine is obtained as a result of strict clonal selection, modern vine training systems, and severe pruning, in order to produce a small amount of high quality wines with respect for terroir and tradition.
The vineyards are located in Manduria, one of the finest zones for the cultivation of the Primitivo grape. All of the vineyards are organically farmed.
The vineyards are designed so as to fit perfectly into their surroundings: the vines are supported by wooden stakes at the head of each row, and by galvanized iron posts along their length. An irrigation system exists, but it is only used in periods of extreme drought.The soil in this area is limestone-based: it is very fertile and permeable, as well as being cool and a reddish ocher in color due to its iron content.
The wine undergoes 10 days of fermentation in temperature controlled stainless steel tanks, followed by 6 months aging in oak casks.
A bright, attractively deep ruby in color, it is intensely fruity, with notes of cherries, blackberries and plums, with a faintly spicy tone underlying. It reveals mouth-filling fruit on the palate and is fresh and well-balanced, with nicely integrated tannins and a tangy, pleasantly elegant finish.
It’s attractively light style makes it very versatile. It is ideal with pasta and rice dishes based on white meats and vegetables, roasts, and relatively young cheeses.
Cabernet Sauvignon, Primitivo
Suggested Retail Price
Other Wines by this Producer
This wine is made from 100% Primitivo, the indigenous and most well-known grape in Puglia. Though appreciated for its high alcohol in the past, wines made from Primitivo are now more elegant: as the case with this one, it is pleasantly fruity with hints of cherry and raspberry. Depending on the soil type, Primitivo can also contain spicy notes, and demonstrate notes of baking spice, licorice, and even hints of chocolate. Aging for 10 months in oak softens the excessive tannins which sometimes emerge in a young wine.
In keeping with a tribute to the local land, the winemaking process is noninvasive and allows the characteristics of the local terroir to shine through. The resulting wine is aromatic, marked by notes of white flowers, tangerine, and lime. The premium fruit required for making this wine is obtained as a result of strict clonal selection, modern vine training systems, and severe pruning, in order to produce a small amount of high quality wines with respect for terroir and tradition.