Winery CastellaniPrimitivo
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Primitivo from the Winery Castellani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primitivo of Winery Castellani in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Primitivo of Winery Castellani in the region of Puglia often reveals types of flavors of earth, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Primitivo
Pairings that work perfectly with Primitivo
Original food and wine pairings with Primitivo
The Primitivo of Winery Castellani matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tournedos with boursin, pasta with tuna or ramadan berber soup (harira).
Details and technical informations about Winery Castellani's Primitivo.
Discover the grape variety: Primitivo
Powerful, sun-drenched reds with a dark robe and generous alcohol, showing aromas of stewed blackberry, stewed plum, dried fig, chocolate, gentle spice and balsamic notes. Supple tannins, indulgent finish. Star of Puglia with Primitivo di Manduria DOC, Gioia del Colle DOC and Salice Salentino. Identical to American Zinfandel and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Primitivo from Winery Castellani are 2018, 2017, 2019, 2013 and 2010.
Informations about the Winery Castellani
The Winery Castellani is one of of the world's great estates. It offers 188 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
