Origini del vitigno
La storia del Primitivo si perde nella notte dei tempi. Probabilmente arrivato nella nostra penisola dall’altra sponda dell’Adriatico per mano degli Illiri, un popolo della regione balcanica dedito alla coltivazione della vite. I primi documenti storici attendibili sul vitigno risalgono alla seconda metà del 1700, quando un uomo di chiesa, don Francesco Filippi Indellicati Primicerio della chiesa di Gioia del Colle notò che tra i tanti vitigni delle sue vigne, ve n’era uno che giungeva a maturazione prima e dava un’uva particolarmente nera, dolce e gustosa. L’Indellicati selezionò queste viti ed impiantò il primo vigneto monovarietale di “Primitivo” (all’epoca era chiamato anche “primaticcio”).
The vineyard and the appassimento
Primitivo vines are trained in Abruzzo using the pergola (tendone) and guyot systems. The drying process of the grapes, in Italian appassimento, starts in September with the “cane-cut withering” technique, that consists in stopping the lymphatic flow to the bunches and leaving the grapes to dry up directly on the vine..
The winemaking and the aging of the wine
The hand-picked grapes are crushed and allowed to start fermenting through a pied de cuve made of a small quantity of must that involves all the mass. During fermentation the maceration on berry skins takes place without control of temperature and lasts until all the yeasts die due to the high alcohol content. The alcoholic inhibition of the yeasts activity leaves a certain residual sugar concentration, that will be essential for the balance and pleasantness of the wine. After racking, the wine rests in concrete steels for two months and then transferred in large barrels for four months, where the micro-oxygenation contributes to the development of secondary origin aromas (vanilla, white pepper, black pepper, tobacco and other flavors), adding aroma complexity on the nose. All the winemaking and vinification phases are carried out following the “Demeter” standards, which do not require the addition of chemicals or preservatives. The wine becomes stable naturally.
Primitivo from dried grapes is a wine of great character and personality. In the mouth it proves all its strength. Full, powerful, rich in velvety and well-balanced tannins with the right freshness, giving on the finish an important and elegant minerality. The nose reveals intense and refined aromas of plum and blackberry followed by hints of violet, vanilla and tobacco.
It pairs perfectly with rich and tasty dishes, especially with traditional recipes of the Mediterranean cuisine.