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Mille Una Majara Primitivo 2008
Try with Pasta of all kinds, ragout sauces, poultry.
The territory is characterized by "red earth", rich in minerals and iron sesquossido that give it its characteristic color.
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. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout Italy. There is literally something for every palate.
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, full-bodied, fruit-dominant wines that are easy to like.