Passitivo Primitivo 2010

Winemaker's Notes:

The Primitivo grape is selected from low-yielding vineyards near Sava and Salento in southern Puglia. The traditional Alberello Basso vine training method is employed where the grapes are picked by hand in late August. When the grapes have reached perfect maturity, the stems are twisted so that no further nourishment reaches the grape producing a natural drying on the vine. The grapes are left for approximately 12 days on the vine, losing about 25-30% of their weight in water, allowing the flavors to become concentrated before harvest. This, along with the very hot summers in Puglia, result in elevated alcohol content. After the grapes are picked from the stem, they are left intact, not crushed, to reduce damage to the skins and bring forth their full color. Fermentation occurs at 28-30°C for 8-10 days. During fermentation, the wine is pumped in the tank to fully aerate it, and then goes through a special lightening process to separate the juice and grape solids. This produces a softer, less astringent wine with fuller fruit aromas. Malolactic bacteria are added after racking to induce malolactic fermentation. About 25% of the wine is aged for 12 months in French and American barrels.

Region: Italy » Puglia
Winery: Paolo Leo
Color: Red
Varietal: Primitivo
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Tasting Notes:

This wine drinks well now! The oak aging of this grape provides a pleasant roasted and spicy aroma very Southern Italian in nature. You would almost say a taste of figs and raisins emerge, with a touch of vanilla. This 2010 Passitivo Primitivo from Puglia shows intense ruby-red color, with a complex bouquet, reminiscent of cherries, raspberries and red currants. It is full-bodied, supple and well balanced, with a persistent savory finish on the palate.

The Primitivo grape is selected from low-yielding vineyards near Sava and Salento in southern Puglia. The traditional Alberello Basso vine training method is employed where the grapes are picked by hand in late August. When the grapes have reached perfect maturity, the stems are twisted so that no further nourishment reaches the grape producing a natural drying on the vine. The grapes are left for approximately 12 days on the vine, losing about 25-30% of their weight in water, allowing the flavors to become concentrated before harvest. This, along with the very hot summers in Puglia, result in elevated alcohol content. After the grapes are picked from the stem, they are left intact, not crushed, to reduce damage to the skins and bring forth their full color. Fermentation occurs at 28-30°C for 8-10 days. During fermentation, the wine is pumped in the tank to fully aerate it, and then goes through a special lightening process to separate the juice and grape solids. This produces a softer, less astringent wine with fuller fruit aromas. Malolactic bacteria are added after racking to induce malolactic fermentation. About 25% of the wine is aged for 12 months in French and American barrels.

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