Doppio Passo Primitivo

Part of the Primitivo grapes for the Doppio Passo Primitivo are harvested in the second or third week of August and vinified using the traditional method for red wines. Fermentation lasts at least 15 days at a controlled temperature of no more than 28°C. The remaining portion of the Primitivo grapes ripens on the vine for another 3-4 weeks, after which they are harvested and vinified according to the traditional method. Once fermentation on the skins of the vine-ripened Primitivo is complete, a "repasspre" or "second pass" takes place with the Primitivo harvested in August. This second fermentation increases the alcohol content, resulting in a more intense color and richer extract, giving the wine more body and character. It boasts a dense bouquet of black berries and inviting cocoa notes. Despite its soft tannins, the wine possesses a remarkable structure and depth. The concentrated aromas and delicate fruit sweetness linger on the palate. In short: A brilliant Primitivo at an excellent price-to-quality ratio! 2013 vintage, Mundus Vini Gold Medal