It likely arrived in Italy from across the Adriatic by the Illyrians. The first reliable historical documents on the grape date back to the second half of the 18th century, when a clergyman, Don Francesco Filippo Indellicati, noticed that among the many vines in his vineyards, there was one that ripened early and produced particularly dark, sweet, and flavorful grapes. Indellicati selected and planted the first "Primitivo" vineyard .
Cultivated in huts (tent or Abruzzese pergola), the training system that best restores the vine's natural vegetative development .
Spontaneous fermentation works with what nature offers each year and relies on the strength and health of the land and the vineyard to obtain grapes rich in yeasts essential for fermentation in the cellar.
Bright ruby red , with plums, carob and cherries on the nose .
In the mouth it is warm , rightly tannic, intense , with a finish of red fruit jam.
Technical data sheet
Additional details
Recommended pairings
Excellent paired with aged cheeses. It also pairs well with game and lamb.
Serving temperature
Serve in large balloons at 16/18°C
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