Winemaker Notes
Dark and intense with scents of Mediterranean shrubs and black fruits. Generous body with flavors of ripe, steeped plum, coffee bean, a touch of dark chocolate and a bold lingering finish.
The Primitivo gives the wine bold tannic structure and Zinfandel-esque pepper; the Negroamaro adds lushness of fruit and a ripe cobbler quality; the Montepulciano lends an even-handed balance. Uva di Troia is an ancient Greek varietal that is very dark and intense. This rare grape no longer grows in its native Greece, and can only be found in Puglia.
Ideal with rosemary lamb osso bucco, traditional garlic-based Mediterranean cuisines with tomatoes, olives and pungent herbs.
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.