Primitivo riserva, Pietraventosa
Drink now or by 2028
Meatballs or beef stew, eggplant parmigiana, vegetable pasta dishes, or paired with
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Manual collection in boxes. Fermentation at controlled temperature for 15 days in rotary winemaker. Maceration on the skins in 5 days. Soft pressing. Refinement is done with three months in stainless steel and eighteen months in first passage French oak barriques. At least twelve months in the bottle.
The love for their land, the passion for wine, the desire to rediscover the noble Primitivo grape of Gioia del Colle drives the day to day work at Pietraventosa, keeping in mind that the rich land of this region is their son's future.
Very limited production in terms of yields per vine obtained with targeted pruning to reduce the number of the bunches and careful selection during the harvesting phase. In the cellar, fermentations are triggered by indigenous yeasts only and the wine is aged in steel to preserve its natural freshness and great drinkability. Of this wine, only 150 cases were produced.
P.S....for anyone who doesn't know, Primitivo is the same grape as Zinfandel in California, but actually has origins in Croatia, albeit being strictly linked now with Puglia. Typically the ones from Italy will be slightly more earthy than the fruity, marmalade counterparts from CA. A suggestion would be to try them side by side to see!