2017 San Marzano Primitivo

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$34.99

2 in stock

Tasting Notes

Very intense and elegant ruby red color; broad and complex fruity fragrance with hints of plum, cherry jam and tobacco, slightly spicy; a full-bodied wine, smooth and rich in tannins, with an finish that offers notes of cocoa, coffee and vanilla.

Food Pairing – Best served with richly flavored first courses, red meat and game. A meditation wine.

Area: Very old vineyards selected in the area of San Marzano (TA) and Sava (TA).

Soil: Finely textured residual red soil with a calcareous subsoil, sparse rocky outcrops and intense presence of iron oxides.

Farming type: Head-trained bush vines at least sixty years old (5,000 per hectare).

Grape harvest: Second half of September.

Vinification: Very ripe grapes are harvested manually. The maceration takes place for 18 days on 80% of the grapes and for 25 days on 20%, with native yeasts selected in the vineyard. Fermentation takes place at a controlled temperature of 24-26 °C.

Ageing: In French and American oak barriques for 18 months.

2017 San Marzano Primitivo

$34.99

2 in stock

Country

Size

Vintage

Categories: , Tag:

Tasting Notes

Very intense and elegant ruby red color; broad and complex fruity fragrance with hints of plum, cherry jam and tobacco, slightly spicy; a full-bodied wine, smooth and rich in tannins, with an finish that offers notes of cocoa, coffee and vanilla.

Food Pairing – Best served with richly flavored first courses, red meat and game. A meditation wine.

Area: Very old vineyards selected in the area of San Marzano (TA) and Sava (TA).

Soil: Finely textured residual red soil with a calcareous subsoil, sparse rocky outcrops and intense presence of iron oxides.

Farming type: Head-trained bush vines at least sixty years old (5,000 per hectare).

Grape harvest: Second half of September.

Vinification: Very ripe grapes are harvested manually. The maceration takes place for 18 days on 80% of the grapes and for 25 days on 20%, with native yeasts selected in the vineyard. Fermentation takes place at a controlled temperature of 24-26 °C.

Ageing: In French and American oak barriques for 18 months.