Why is italian Primitivo so attractive for the wine lovers?


Primitivo wine is very well know for the wine lovers. By the way, this grape is also grown and known as Zinfandel in United Sates.
Primitivo grape is mainly grown in the South of Italy, area of Puglia, which is one of the biggest wine producing ares of Italy. Due to intensively warm climate conditions and low levels of rain, grapes rape quickly and harvests here are between the first ones. This is the reason, why wine produced in this area has extremely intensive color, higher levels of alcohol (reaches up to 14% or more) and is rich with tannins.


Intensive fruity flavor
The wine of the Primitivo grape is characterized by a very expressive and intense fruitiness. The aromas are dominated by notes of jam, blueberry, black pepper, cherry and liquorice. The aftertaste is spicy with a hint of tobacco and sweetness. Primitivo wines have a particularly full body. It is a dry, clean wine with a very long aftertaste.


Rich in tannins
Tannins have no taste, they give a feeling of dryness in the mouth and a bit of bitterness on the tongue. Tannins enter the wine from grape skins and seeds, as well as from oak barrels during the aging process. Tannins and meat is a unique combination, since tannins dissolve the fat in the meat and thus reveal the taste of the meat, while the fat in the meat softens the tannins and thus reveals the taste of the wine.

Perfect companion of grill dishes
When pairing with food, Primitivo grapes are chosen with spicy meat and barbecue dishes, curries and are often referred to as the best accompaniment to barbecue. Combines with higher fat level cow’s milk cheeses like Manchester, cheddar. Perfectly fits with fried tomatoes, peppers, beets.


Until the 1990s, Primitivo was mostly used only in blends with other grapes, but with the change of winemaking culture and the production of this wine alone, its popularity has started to constantly grow.
There is a slight bitterness in the young Primitivo wines which softens as the wine matures. The wines gathers the skin and tobacco notes and the maturation in the barrels gives them a spiciness. It is recommended to drink 3-4 years after production.