Ruby red in colour with purple reflections, this is an intense wine with a bouquet of cherries and blackberries, with hints of mint and tobacco. These aromas continue on the palate along with notes of cocoa and coffee. This wine is beautifully structured and excellently balanced. The tannins are velvety and the finish is long and lingering.
The vineyards are mostly situated in the communes of Manduria and Sava and are owned by growers with whom Filippo has been working for many years. Production is lower than its full potential, which ensures the best quality grapes are selected. The red soils are calcareous clay and rich in iron, minerals and nutrients. 80% of the grapes come from old bush vines and the rest from trained vines that are at least 20 years old.
Winter was milder than usual and a rainy spring followed, which replenished water reserves in the soil ready for the summer drought. The grapes reached full ripeness halfway through August, but they did not begin harvest until 20 days later in order to have slightly overripe grapes for this Primitivo di Manduria.
The grapes were gently pressed and cooled to 2ºC for a maceration period of 10 days with regular pumping over. Natural yeasts were added to start fermentation, which took place in temperature-controlled tanks at 26ºC for 30 days. The wine was then transferred to new French oak barriques for 12 months.