
Winery Gran DucaLimited Edition Primitivo
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.

Taste structure of the Limited Edition Primitivo from the Winery Gran Duca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Limited Edition Primitivo of Winery Gran Duca in the region of Molise is a powerful.
Food and wine pairings with Limited Edition Primitivo
Pairings that work perfectly with Limited Edition Primitivo
Original food and wine pairings with Limited Edition Primitivo
The Limited Edition Primitivo of Winery Gran Duca matches generally quite well with dishes of beef, pasta or lamb such as recipes of puchero, lasagne with two salmons or mouse of lamb with thyme.
Details and technical informations about Winery Gran Duca's Limited Edition 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 Limited Edition Primitivo from Winery Gran Duca are 0
Informations about the Winery Gran Duca
The Winery Gran Duca is one of of the world's greatest estates. It offers 20 wines for sale in the of Molise to come and discover on site or to buy online.
The wine region of Molise
Second smallest region of Italy between Abruzzo and Apulia on the Adriatic. Signature Tintilia as red king (native saved in the 1990s): dense and deep with notes of black mulberry, candied cherry, plum, garrigue, leather and spices, firm tannins and fleshy palate — the rediscovered pride of Molise. Supple Montepulciano (cherry, plum, liquorice), firm and structured Aglianico. Lively Trebbiano whites (citrus, flowers).
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.














