|Torricella (Ta), San Pietro V.co (Br).
|Head-trained and Pruned-spur cordon.
|End of August.
There is perhaps no wine or grape variety more closely associated with Pugliese viticulture than Primitivo, a grape first brought to Italy in the 19th century (around the same time it was introduced in Northern California, where it came to be known as Zinfandel).
Cantele’s award-winning Primitivo was among the first to find its way across the English Channel and the Atlantic Ocean where it has become one of the winery’s most recognizable labels.
But that doesn’t mean that it’s not just as popular in Italy, where you’ll find it in top restaurants across the country, from Milan to Naples.
Fresh and light in style, Cantele’s Primitivo is one of our most versatile wines at the dinner table: From pizza to pastas topped with meat sauce, baked pastas, and even some lighter entrées, the juicy fruit of this wine pairs wonderfully with a wide variety of foods — Italian and international.
But its lithe character in the glass also makes for a great pairing for seafood dishes. In fact, it’s one of Lecce’s favorites to pair with the excellent fish and seafood they serve there.
|Must macerates for 6-8 days.
|Fermentation is carried out at 22-24° C.
|In barriques for approximately 6 months.
|Ready to drink. Evolve for 4-5 years.
|18° C. (64° F.).
COLOR: Ruby red with delicate garnet undertones.
NOSE: The minerality of the nose creates a delicate combination of morello and sour cherry and prune. Floral and spicy notes follow in a superbly persistent finish.
PALATE: Gentle tannins, impressive acidity combine with the classic delicacy and alcoholic content of Primitivo in the flavors of this once forceful but now elegant and noble wine.