PRIMITIVO GRAPES

Of uncertain origin, its introduction in Puglia is perhaps due to colonization Phoenician or the second wave from Greece. At the end of the eighteenth century, the selection of the grape made by Primicerio Don Francesco Filippo Indellicati, from Gioia del Colle, part of the old vines grown locally, led to the spread of the Primitivo grape. The vine was then a phase of diffusion in the province of Taranto, in the late nineteenth century. The Primitivo DNA as California Zinfandel grown in Australia. The DNA studies conducted at the Experimental Institute for Viticulture in Italy and allaUniversity of California at Davis, have also confirmed that the DNA is shared by the Croatian vine Crljenak. 

PRIMITIVO UGOZANIER WINE

ZONE OF PRODUCTION :Grapes comes from old vineyards in Sava, Salento area.

SYSTEM: The traditional "Alberello Basso" of vine plant method is employed.

YIELD OF GRAPES PER HECTARE:  Q.li about 60 per hectare.

HARVEST: Grapes are harvested by hand, in late August over and over, only those bunches at the stage of maturity

APPASSIMENTO: Part of the grapes are to dry in well aerated locations,the drying room is kept at a constant humidity and at contolled temperature, grapes remain in appassimento for 20 days ,losing the 30% of original weight

WINIFICATION: The grapes which are not left to dry, they are in a traditional red wine Vinification process, make a soft pressing, fermentation takes place at temperature of 28° for 10 days, many remontages are carried out in the early stages of fermantation to make soft extraction of aromas and gentle tannins. of carries, raspberries and red currants. The oak ageing adds a pleasant roasted,spicy aromas. On the palate, it is full bodied well balanced and with a long finish.

AGING: Part of the wine is aging in a long time in French barriques .

NOTES FROM THE WINEMAKER: Intense ruby red colour, with a omplex bouquet, reminiscent

FOOD PAIRING: Perfect with roast red meats and mature cheeses.

SERVING TEMPERATURE: 18/19 °.

Production Line