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Passo Del Cardinale Primitivo di Manduria DOP
Paolo Leo
2022
Primitivo grapes ripen very early, which explains its name. Interestingly, just 20 days after the harvest, Primitivo vines produce new grapes, traditionally called "second harvest"; these younger bunches are used by the winemaker to increase the freshness and acidity of these bold wines, given as a result a perfectly well-balanced red wine
Passo Del Cardinale Primitivo di Manduria DOP
Primitivo grapes ripen very early, which explains its name. Interestingly, just 20 days after the harvest, Primitivo vines produce new grapes, traditionally called "second harvest"; these younger bunches are used by the winemaker to increase the freshness and acidity of these bold wines, given as a result a perfectly well-balanced red wineGRAPE VARIETY: Primitivo
APPELLATION: Primitivo di Manduria DOP
PRODUCTION AREA: province of Taranto, southeast Puglia
TRAINING SYSTEM: 40 years-old traditional puglian bush vine
SOIL: sandy
PLANT DENSITY AND YIELD: from 4000 to 4500 plants per hectare, with yields of about 0.75 kg of grapes per plant
HARVEST: The harvest is carried out in the early hours of dawn, avoiding high temperatures to preserve freshness and aromaticity
VINIFICATION: The grapes are destemmed and fermented at a controlled temperature of 25 °C for 8-10days. A maceration on the skins follows, during 15-18 days, to improve the delicate extraction of tannin sand flavors
AGEING: 3 months in American oak barrels and 6 months in stainless-steel tanks
ALCOHOL: 14%
CALORIES: 98 kcal / 100 ml
TASTING NOTES: deep ruby color; pronounced bouquet of black berries, mainly cassis and black currant, with notes of licorice and coconut; full-bodied and balanced, with velvety tannins and a perfect acidity; lingering finish of forest fruits and spices jam.
| Training system | 40 years-old traditional puglian bush vine |
| Grape varieties | Primitivo 100% |
| Harvest | The harvest is carried out in the early hours of dawn, avoiding high temperatures to preserve freshness and aromaticity |
| Winemaking | The grapes are destemmed and fermented at a controlled temperature of 25 °C for 8-10days |
| Ageing | 3 months in American oak barrels and 6 months in stainless-steel tanks |
| Colour | deep ruby color |
| Alcohol | 14.00 % |
