Primitivo

Cantine Due Palme is one of the most successful co-operatives in southern Italy – founded in 1989 in Cellino San Marco, the cooperative now has over 1,200 members and around 3,000 hectares of vineyards between Brindisi, Lecce and Taranto. Under the management of Angelo Maci, Due Palme has developed into a pioneer of sustainable quality production, combining state-of-the-art cellar technology with traditional cultivation methods such as Alberello Pugliese. Don Cosimo epitomises the sun-drenched power of Salento. The Primitivo grapes ripen on calcareous, loamy soils that store sufficient water even in very hot weather. After a gentle harvest in mid-September, the grapes ferment at a controlled temperature in horizontal rotary fermenters before the wine matures for six months in French barriques and then comes to rest in the bottle.

The Cantalupi Primitivo comes from old vines in south-west Apulia and is classically vinified in stainless steel. Dark ruby in colour with a slight violet tinge. Intense aromas of ripe cherries, blackberries, some fig and delicately spicy notes of black pepper and Mediterranean herbs on the nose. Juicy on the palate with dense fruit, pleasant spice, supple tannins and a lovely flow. The acidity is present but elegantly integrated. A red wine "for every day" with plenty of character - authentic, round and pleasantly accessible. Perfect with pasta with a spicy sauce, grilled vegetables or simply on its own with good friends. SUPERIORE.DE

An intense ruby red with violet highlights. The nose reveals ripe cherries, dark berries, a hint of clove and a touch of liquorice – typical of the Primitivo grape variety, which originally hails from Croatia but has long since found its current home in Apulia. Soft and round on the palate, with juicy fruit, subtle spice and a warm, approachable final. Ageing in stainless-steel tanks preserves the wine's freshness and varietal character. An uncomplicated yet characterful Primitivo with Mediterranean flair, offering good length and a lovely, easy-drinking quality. SUPERIORE.DE

Orion here does not mean the constellation, but a border. The Greek "oros" means edge, dividing line – and that is exactly what this path once was: the ancient road that separated Byzantine lands from Lombard lands, today a quiet country lane right next to the Primitivo vineyards of Masseria Li Veli in Cellino San Marco. History you can feel under your feet. 100% Primitivo, harvested at the end of August, limestone-clay soils, 10 to 20 year old vines – partly Alberello, the ancient Apulian bush vine cultivation style. Fermentation in steel, six months in barrique. Roberto Cotarella holds the line.

Bright ruby red with violet reflections. This Primitivo has a fresh and uncomplicated fruit flavour of ripe cherries, blackberries and a hint of Mediterranean herbs. Soft and harmonious on the palate, with a juicy texture, gentle tannins and well-integrated acidity. Maturation in stainless steel tanks preserves freshness and varietal character. "Neprica" stands for uncomplicated drinking pleasure with Apulian soul - ideal with pasta, pizza or simply in the company of good friends. SUPERIORE.DE

The name Rifugio – refuge – tells of underground hiding places where the inhabitants of Salento once protected themselves from danger. Today, an entire area near Veglie bears this name, where particularly high-quality Primitivo grapes thrive on alluvial, clayey soils with limestone deposits. The traditional Conti Zecca winery, owned by the noble family since the 16th century and one of the icons of Apulia with 320 hectares of vineyards, vinifies this single-varietal Primitivo using tried and tested methods: manual harvesting with selection at the sorting table, gentle destemming and pressing, twelve-day maceration at 25 degrees, alcoholic and malolactic fermentation in stainless steel tanks. Maturation takes place over twelve months in large oak barrels of 30 hectolitres and in resin-sealed concrete tanks, followed by a short period of maturation in the bottle.

Primitivo can be many things – jammy and overloaded, or as here: clear, elegant, with depth. The Counts Zecca vinify this wine from old vines on their Tenuta in the south-west of Salento, where calcareous soils and constant sea breezes keep the grapes healthy and concentrated. Ageing in wooden barrels and cement tanks gives the wine time to mature without bending it. Deep ruby red in the glass with garnet reflections. The bouquet surprises with smoky spice notes, a hint of tobacco and candied fruit – a far cry from the one-dimensional fruit bomb you might expect. The palate reveals a fine texture: mineral notes, silky tannins and an extract sweetness that provides structure rather than masking it. Primitivo for people who want to know what this grape variety is really capable of. SUPERIORE.DE

Gregory Perrucci has given Primitivo di Manduria back its dignity. When he founded the Felline winery in 1992, Primitivo was still a mass-produced commodity for tanker exports – cheap blended wine without prestige. Perrucci recognised the potential of the grape variety and began to systematically investigate the terroirs around Manduria. With his Accademia dei Racemi, founded in 1996, he became a pioneer in the valorisation of indigenous Apulian varieties. Today, Felline is considered a reference for Primitivo di Manduria – thanks to its work on different types of soil (terra rossa, white earth, black earth, sand) and its uncompromising focus on quality. This basic Primitivo comes from different plots of the 120 hectares of vineyards, which are organically farmed. Hand-picked, vinified separately according to soil type, matured for six months in French barriques – a classic interpretation of the variety.

Manduria is one of Apulia's most prestigious Primitivo regions, and Villa Santera lives up to this reputation with international acclaim – a Primitivo that has made its mark on the global stage without losing its Apulian soul. The vines, averaging forty years old, are rooted in loamy-clay soil and trained using the spur pruning method, with 5,500 vines per hectare. Harvest takes place early, in the first ten days of September, with a deliberately low yield of 6 tonnes per hectare. Maceration and fermentation take place at 20 to 22°C to preserve the fruit and character without over-emphasising them. This is followed by a deliberate period of rest: six months in large wooden casks, where the wine gains depth without being dominated by toasty aromas, followed by at least a further three months in the bottle before it leaves the estate.

The grapes for Ettamiano are harvested when slightly overripe, a trick that the famous winegrowers' co-operative likes to use with great flair. The variety should show as much of its origin as possible, which is why they rely on short maturation and only use French barriques that have been used several times. Intense ruby red colour with violet reflections. At first sip, Ettamiano is a Primitivo that is characterised by its pleasantness, but at no time does it pander. The glass reveals hints of ripe but lively fruit, spicy notes of cinnamon, then cocoa and liquorice. The flavour is consistent and persistent, supported by a fresh and spicy note that keeps you coming back for more. Long finish. SUPERIORE.DE

Triusco comes from the estate's oldest plots in the classic DOC zone around Manduria. The Primitivo vines are deeply rooted in red sand/clay soil on a limestone base – ideal conditions for density and aromatic ripeness. After temperature-controlled fermentation, the wine matures for six months in barriques and a further four months in stainless steel. Dark ruby red in the glass with a violet tinge. Aromas of ripe blackberry, black cherry, some plum, cinnamon and tobacco. Soft, dense and spicy on the palate, with rich fruit, supple tannins and a warm, lingering final. An expressive Primitivo with structure, elegance and depth. SUPERIORE.DE

Gioia del Colle is not the Primitivo that the world thinks it knows. The Apulian Murgia plateau lies at an altitude of 380 to 400 metres – higher, cooler and windier than Salento, with stony, loamy soils, marked temperature fluctuations and a finesse in the Primitivo that would never emerge from the heat of the south. The DOC is regarded as one of Apulia’s most exciting premium regions and has attracted the attention of the international wine world in recent years. Amidst dry stone walls, cherry trees and limestone cliffs, Leone de Castris works here under the name ‘Masseria Donna Coletta’ – a project that is reinventing the centuries-old family without forgetting its roots.

When the Antinori family founded their Apulian branch Tormaresca in 1998, they set an example: Southern Italy could deliver more than quantity. Torcicoda became proof of this vision – the first wine from Apulia to make it into the Wine Spectator Top 100. Its name refers to the historic grooming tool for horse manes, but also to the lush, twisting growth of the Primitivo vines, which were once called the "vine of three harvests".

A Zinfandel with an Italian soul: Terra Nera Primitivo comes from organically farmed plots around Manduria, where old vines are rooted in red soil with veins of limestone – a terroir that allows the Primitivo (known internationally as Zinfandel) to reach its full potential. In the glass, it is a deep purple with a garnet-red core. The bouquet is dark, dense and complex: blackcurrant, dried figs and dark chocolate, accompanied by tobacco leaf, clove and a hint of graphite. On the palate, it is full-bodied but not overpowering, with ripe fruit, balanced acidity and finely polished tannins. The oak influence remains subtle, the structure firm and the finish remarkably clean. An expressive, organically produced Primitivo from 60- to 70-year-old vines, skilfully combining power and precision! SUPERIORE.DE

62 years after the cooperative was founded in 1962 – this explains the name of this Riserva, which surpasses the Sessantanni in both ageing time and quality. The grapes come from the cooperative's oldest plots, bush vines trained in the Alberello style on the characteristic red clay soils of Salento. Hand-harvesting is followed by extended maceration to ensure maximum extraction. This is followed by 18 months' ageing in small oak barrels – six months longer than for the Sessantanni – followed by further bottle ageing before release.

Sessantanni – sixty years. The age of the gnarled bush vines that take root in the iron-rich terra rossa soils of San Marzano and Sava, trained using the traditional Alberello method. This training method, in which the vines grow low to the ground without wire trellises, is labour-intensive, but protects the grapes from the scorching Apulian sun and naturally limits yields – to around 3,000 kilograms per hectare. With the Sessantanni, Cantine San Marzano has created a label that has significantly shaped the international perception of Apulian wines. The fully ripe grapes are harvested by hand at the end of September. 80% of the must is macerated for 18 days, whilst the remaining 20% is macerated for 25 days to ensure maximum extraction. Vinification takes place using indigenous yeasts, followed by twelve months' ageing in French and American oak barrels.

Gioia del Colle is an Italian municipality near Bari and probably the most famous DOC for Primitivo wines. The wines from this appellation embody a straightforward, fresh style and are far removed from the usual jammy suspects. The vines here grow at altitudes of up to 450 metres above sea level, the nights are cooler here than elsewhere in Apulia and the wines have a racier, tighter style and more structure than their namesakes.

Orion here does not mean the constellation, but a border. The Greek "oros" means edge, dividing line – and that is exactly what this path once was: the ancient road that separated Byzantine lands from Lombard lands, today a quiet country lane right next to the Primitivo vineyards of Masseria Li Veli in Cellino San Marco. History you can feel under your feet. 100% Primitivo, harvested at the end of August, limestone-clay soils, 10 to 20 year old vines – partly Alberello, the ancient Apulian bush vine cultivation style. Fermentation in steel, six months in barrique. Roberto Cotarella holds the line.

"La Procura" - "The Public Prosecutor's Office". The names of Gerardo Giuratrabocchetti's wines are reminiscent of his father's world as a notary. The climate in Basilicata is characterised by hot, sunny days and cool nights thanks to altitudes of up to 600 m above sea level. This large day/night temperature difference promotes slow phenolic ripening and preserves the freshness of the fruit. The limestone and clay soils store heat during the day and release it at night, resulting in a balance of concentration and elegance. Notaio's new La Procura Primitivo comes from hand-picked Primitivo grapes in the province of Potenza. Harvested at the end of October, the grapes macerated for 20 days, followed by 12 months of ageing in French barriques and 12 months of bottle ageing.

The Per Lui line does not begin in the cellar, but already on the vine. Before the harvest begins, the berry stalk of each bunch is tied off on the plant – the flow of juice is interrupted and the berry dries in a controlled manner on the living vine. An old Salento trick, here refined into a method: maximum concentration without a drying room, without intervention, just sun and time. 100% Primitivo, Alberello pugliese, argillo-limoso – loamy-silty soil that stores heat and releases it evenly. Vines around 35 years old, harvested in the second decade of September. Maceration for at least 20 days at a controlled 26–28°C, followed by several years in the bottle – no wood, only fruit.

Dunico – unique in the dunes. The name already reveals what distinguishes this wine from all other Primitivo: It comes from vineyards right on the coast, where sandy soils turn into dunes and the vines still grow on their original rootstock, ungrafted, ungrafted, like before the phylloxera catastrophe. It is an absolute rarity today, as most of these coastal vineyards fell victim to the "holiday home building frenzy". What remains are a few plots with ancient bush vines and extremely low yields, which produce a Primitivo of exceptional intensity and concentration. Sandy soil protects against phylloxera – and gives the wine a unique minerality and elegance that is rarely found in Primitivo. The grapes are harvest at the end of August, earlier than all other crus, as the grapes ripen more quickly here due to the proximity to the sea and the warmth of the sand.

The self as an extension of consciousness – this is how Gianfranco Fino understands the name of this wine. The place where creativity awakens and the future emerges. A philosophy that suits the man his friends once called "Geriatra del Primitivo": The geriatrician who saves old vines where others uproot them. The adventure began in 2004, when the former olive consultant discovered an overgrown vineyard in Manduria. Fino planted a new vineyard for the Sé, following an ancient pattern: Alberello pugliese, the "rabbit ears" of Salento, with 12,000 vines per hectare. Each vine bears only 400 grams of grapes – concentrated essence instead of mass. The chalky-clay soils and the breeze from the Ionian Sea do the rest. After manual harvest and two to three weeks of maceration, the wine matures for nine months in wood, unfiltered and unfined.