The Strong and Deep World of Primitivo Wine

Primitivo wines are a succulent blend of dark and sweet. Intense tannins and high ABV content make it perfect with richly flavoured meat and vegetable dishes. Sweeter and milder versions are also available, and can be achieved by ageing the wine for longer periods of time.

Primitivo Wine from Cantine Teanum, Italian Wine

Primitivo Wines

When anyone raises a glass that contains a deep, rich and red wine, it is very often a Primitivo. The classic varietal of this wine is high in both tannins and alcohol content. The tannins are what give it the beautiful and vibrant colour, which could even inspire poetry. The alcohol content of most Primitivo wines is reduced to about 14% by the time it reaches the table. However, fortified versions, such as the liquoroso variety, can have an alcohol content as high as 18%. Primitivo wines exhibit a certain bitterness in their flavour, in addition to the intense mouth-puckering effect of its tannins. Therefore, it is best to age these wines for a few years in the bottle or barrel before consumption. In terms of food pairings, Primitivo goes well with strong flavours found in a typical Puglian lamb spit-roast, as well as with any smoked meat, or even with vegetarian dishes such as beetroot curry or lentils stewed in wine.
Primitivo grapes have very dark skin and produce a dark red wine

Primitivo Grapes

Primitivo Grapes have very dark skin and produce a dark red wine with inky depths, especially if grown in Manduria. There is also a naturally sweet variety called the Dolce Naturele. The origin of this grape has seen much discussion and debate. However, it has now been established that the definite home of the modern-day Primitivo lies in “the heel” of Italy. Primitivo can be found in abundance in the regions of Southern Italy, particularly Puglia, although it is thought to have found its way there from the coasts of Croatia across the Adriatic Sea. Like its Californian grape cousin, the Zinfandel, the Primitivo is probably a clone of a grape called the Crljenak Kaštelanski, which was grown in Croatia in ancient times.