Ghenos Primitivo di Manduria DOC

It tastes powerful, dry, and fruit-forward, with 14% vol and noticeable body.

Aging in steel tanks for 10 months characterizes the drinking impression. Steel does not impart oak aromas, so the fruit remains in the foreground and the wine feels more direct than a Primitivo from a barrique. Vanilla or roasted notes do not dominate here. Compared to many representatives of the category that create softness via residual sugar, this red wine relies on dry structure and tannin.

Grilled lamb and game can handle its power. The tannin binds the protein and fat of the meat, and the fruit fullness holds its own even with spicy marinades. The same applies to beef and braised ragout: a wine with a dense body does not get lost next to long, deep braised sauces.

With pasta with ragù or game sauce, it brings enough weight to keep up with the sauce. Cheese also works well. Mature Pecorino and Caciocavallo are salty and spicy; the tannin and fruit ripeness of the wine balance this out. It pairs with burrata as a counterpoint: the mild creaminess takes the sharpness out of the tannin.

It has time for autumn and winter evenings, for barbecues with friends, or a long meal at the table. For a light summer plate, you would rather choose a slimmer wine. It is best enjoyed at 16 to 18 °C. Several customers highlight how clearly dry it turns out.

All three alternatives come from Puglia, are dry, and rely on Primitivo.

• as, if! Appassimento Primitivo also comes from Torrevento. Reach for this if you know the winery and want to try a second Primitivo from the same house.
• Cielo Gran Maestro Primitivo di Manduria from Cielo e Terra bears the same designation of origin. It is the choice if you want to compare the Manduria style with another producer.
• Conte di Campiano Cabernet Primitivo combines Cabernet Sauvignon with Primitivo. It fits if you are looking for a cuvée instead of a single-varietal wine.