Primitivo di Manduria 2006

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  • 2006

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Winemaker's Notes:

Tasting Notes: A Dark Red Wine, ruby red in color. A light aroma, vinous and have a dry but soft taste. It has a full...

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User Reviews for Primitivo di Manduria

Winemaker's Notes:

Tasting Notes: A Dark Red Wine, ruby red in color. A light aroma, vinous and have a dry but soft taste. It has a full body and is produced with grapes from the primitive vines. It is recommended with roasted red meat and sapid dishes. To be served at room temperature. Uncork the bottle at least one hour before. Percentage Grape: 100 % Primitivo Vinification Length: Ageing comes about in tanks made of stainless steel for several months, where the malolactic fermentation takes place. Then it continues in oak barrels of 6 to 8HI for about a year. It will be commercialized only 5/6 months after bottling. Vinification Method: The extraction of the color occurs through maceration of the must with the dregs which with the advancing of the fermentation, give the must coloring and scented substances. In this way the wine acquires exceptional peculiarities, which are further characterized by the withering of the grapes on the stumps for a short period. The separation of the must from the skin occurs by crunching using only slight pressure. The must completes its fermentation for about 7 days at a thermo regulated temperature. Alcohol Percentage: 14 % Sugar Rate: 0-5 g/l

Tasting Notes: A Dark Red Wine, ruby red in color. A light aroma, vinous and have a dry but soft taste. It has a full body and is produced with grapes from the primitive vines. It is recommended with roasted red meat and sapid dishes. To be served at room temperature. Uncork the bottle at least one hour before. Percentage Grape: 100 % Primitivo Vinification Length: Ageing comes about in tanks made of stainless steel for several months, where the malolactic fermentation takes place. Then it continues in oak barrels of 6 to 8HI for about a year. It will be commercialized only 5/6 months after bottling. Vinification Method: The extraction of the color occurs through maceration of the must with the dregs which with the advancing of the fermentation, give the must coloring and scented substances. In this way the wine acquires exceptional peculiarities, which are further characterized by the withering of the grapes on the stumps for a short period. The separation of the must from the skin occurs by crunching using only slight pressure. The must completes its fermentation for about 7 days at a thermo regulated temperature. Alcohol Percentage: 14 % Sugar Rate: 0-5 g/l

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