Primitivo di Manduria
Primitivo di Manduria DOP Red wine Vintage 2019
Alc. vol% 14,
5 Residual sugar g/l 7, 2 Total acidity g/l 5 Grape Primitivo 100% Content 750 ml Location Vineyards in the area of Manduria and Sava (Taranto) Colour Intensive red with purple reflections Aroma Intensive aroma of red berries like cherries and raspberry Taste Full-bodied, round, pleasant and velvety Pairing Excellent with various meat dishes, poultry, game and matured cheese Serving temperature 18Β°C Vinification After a soft pressing and the separation of grape-stalk, traditional maceration and short fermentation at a controlled temperature of 27Β°C. For a better extraction of the colour and tannins it is pumped over several times Ageing 6 months in stainless-steel tanks
Primitivo di Manduria DOP Red wine Vintage 2019
Alc. vol% 14,
5 Residual sugar g/l 7, 2 Total acidity g/l 5 Grape Primitivo 100% Content 750 ml Location Vineyards in the area of Manduria and Sava (Taranto) Colour Intensive red with purple reflections Aroma Intensive aroma of red berries like cherries and raspberry Taste Full-bodied, round, pleasant and velvety Pairing Excellent with various meat dishes, poultry, game and matured cheese Serving temperature 18Β°C Vinification After a soft pressing and the separation of grape-stalk, traditional maceration and short fermentation at a controlled temperature of 27Β°C. For a better extraction of the colour and tannins it is pumped over several times Ageing 6 months in stainless-steel tanks
Primitivo di Manduria DOP Red wine Vintage 2019
Alc. vol% 14,
5 Residual sugar g/l 7, 2 Total acidity g/l 5 Grape Primitivo 100% Content 750 ml Location Vineyards in the area of Manduria and Sava (Taranto) Colour Intensive red with purple reflections Aroma Intensive aroma of red berries like cherries and raspberry Taste Full-bodied, round, pleasant and velvety Pairing Excellent with various meat dishes, poultry, game and matured cheese Serving temperature 18Β°C Vinification After a soft pressing and the separation of grape-stalk, traditional maceration and short fermentation at a controlled temperature of 27Β°C. For a better extraction of the colour and tannins it is pumped over several times Ageing 6 months in stainless-steel tanks