Winery PatioPrimitivo Amabile
Red wine
In the mouth this red wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Primitivo Amabile from the Winery Patio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primitivo Amabile of Winery Patio in the region of Puglia is a powerful mainly marked by the residual sugar.
Food and wine pairings with Primitivo Amabile
Pairings that work perfectly with Primitivo Amabile
Original food and wine pairings with Primitivo Amabile
The Primitivo Amabile of Winery Patio matches generally quite well with dishes of beef, pasta or lamb such as recipes of brazilian feijoada, ham and cheese macaroni gratin or baked lamb neck on a bed of vegetables and grapes.
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 Amabile from Winery Patio are 2016, 2018, 2017, 2019 and 2014.
Informations about the Winery Patio
The Winery Patio is one of of the world's greatest estates. It offers 7 wines for sale in the of Salento to come and discover on site or to buy online.
The wine region of Salento
Heel of the Italian boot, sunny and generous vineyard. Fleshy reds: signature Negroamaro ("black-bitter") deep and sturdy, notes of black cherry, plum, spices and a characteristic bitter finish, star in Salice Salentino DOC. Opulent jammy Primitivo di Manduria (= Zinfandel) with notes of black fruits, chocolate and raisin. Supple Malvasia Nera.
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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
