Winemaker Notes
The appearance is luminous, deep ruby red, with purplish rim. A bouquet of fruity aromas of dark cherry, wild cherry, red mulberry, complemented by nuances of vanilla, cinnamon, sage, mint, and tobacco leaf. The palate is velvety smooth and appealing with medium-body tannins.
This wine pairs excellent with charcuterie, medium-aged cheeses, barbecued lamb, and wild game.
Professional Ratings
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Wine Enthusiast
A mix of tilled earth, violet, blackberry, plum and dried hibiscus carry this enticing Primitivo. The medium-bodied palate is driven by juicy dark fruit, with savory tones of earth, flowers and spice adding depth. The tannins show some grit, but it’s nothing a hearty protein can’t temper.
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.