GrapePrimitivoStyleDry,Red, Full Bodied, Rich, Tannic, Red Fruits, Black Fruits, LeatherCountryItalyRegionPugliaVolume75clABV14.5%DietaryVegetarian,VeganThis Vigneti del Salento 'Zolla' Primitivo di Manduria features a ruby red hue with violet tones and in
| Grape | Primitivo |
| Style | Dry,Red, Full Bodied, Rich, Tannic, Red Fruits, Black Fruits, Leather |
| Country | Italy |
| Region | Puglia |
| Volume | 75cl |
| ABV | 14.5% |
| Dietary | Vegetarian,Vegan |
This Vigneti del Salento ‘Zolla’ Primitivo di Manduria features a ruby red hue with violet tones and intense aromas of red cherries and blackberries. Enjoy its complex perfume, hints of spice and leather, rich and velvety texture, and generous tannins. An excellent choice for pairing with strongly flavoured stews.
This is Fantinis venture in Puglia (they are also responsible for Gran Sasso, Zab, Vesevo, Tufarello and others). The wines are made at two wineries in the province of Taranto on the western flank of Salento. The style of the wines – fresh whites, soft and generous reds – will be familiar to those who buy their other wines, as winemaker Filippo Baccalaro is the driving force behind this label. Filippo, a native of Piemonte, has been working in Puglia for almost two decades. He was attracted by the rich, ripe flavours of the fruit, and has the potential to capture these flavours with minimal use of technology and a lot of know-how.
The grapes for `Zolla` are sourced from vineyards situated at altitudes of 70 to 100 metres above sea level, between the communes of Manduria and Sava. The alberello bush vines are over 30 years old and low yielding, thus produce berries that display intense aromas and flavours. Soils are red calcareous clay, rich in iron, minerals and nutrients. The regions proximity to the Ionian Sea, coupled with the warm Mediterranean climate, is hugely beneficial to the production of Primitivo and gives the wines its unique aromatic character.
The grapes were gently pressed and cooled to 10C for a maceration period of 8-10 days, with regular pumping over. Yeasts were added to start alcoholic and malolactic fermentation in stainless-steel tanks, which took place at controlled temperatures. The wine was then transferred to second and third use oak barriques for six to eight months before bottling.
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