Winery Conti BettiPrimitivo
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Primitivo from the Winery Conti Betti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primitivo of Winery Conti Betti in the region of Puglia is a .
Food and wine pairings with Primitivo
Pairings that work perfectly with Primitivo
Original food and wine pairings with Primitivo
The Primitivo of Winery Conti Betti matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef enchilladas au gratin, pistou soup complete or braised lamb with peppers.
Details and technical informations about Winery Conti Betti'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 Conti Betti are 0, 2018, 2012
Informations about the Winery Conti Betti
The Winery Conti Betti is one of of the world's greatest estates. It offers 4 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
