A Mano Primitivo 2009
PRIMITIVO 2009 – INDICAZIONE GEOGRAFICA TIPICA
Let’s just say that we are the first who made modern Primitivo. We have spent the past 15 years working with this wonderful grape and travelling around the world sharing it with friends!
What is so special about Primitivo? Well, it is genetically identical to California’s Zinfandel, BUT it is Italian, and like most of the Italians that I have met, it is warm, generous and friendly.
The Italian lifestyle is all about you, celebrating your success, making you look your best and feel loved. A.Mano Primitivo is all of that; elegant, fruity, fresh, complex, interesting and DRINKABLE.
And when I make A.Mano Primitivo I feel almost Italian: I make wine like Elvi cooks, with great care for the gorgeous ingredients and lots of respect for tradition and heritage.
Sometimes I am asked technical questions about my winemaking, there are no secrets. When the grapes are ripe in early September we crush and refrigerate them. They are allowed to ferment with their own wild yeasts. The very cold fermentation (16 °C) proceeds for several weeks. The wines are pressed and left to settle over the cold winter months, then racked and placed in new American and French oak barrels for a short time (it’s a vacation for the wines – we do not like obvious oak flavor in our wines). After bottling we usually let the wine rest for at least 4 months before coming to you. This is how we capture the soul and essence of Primitivo for you to enjoy
Open a bottle and share it with friends over a plate of pasta: penne all’arrabbiata or spaghetti alla carbonara, but remember: whatever you can grill, roast or stew we guarantee it will go well with A.Mano Primitivo!