Winery PrimisCrusta
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Crusta from the Winery Primis
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Crusta of Winery Primis in the region of Puglia is a powerful.
Food and wine pairings with Crusta
Pairings that work perfectly with Crusta
Original food and wine pairings with Crusta
The Crusta of Winery Primis matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef fillet in a crust, pasta gratin with courgettes and ham or chakchouka.
Details and technical informations about Winery Primis's Crusta.
Discover the grape variety: Passerina
Lively, aromatic dry whites with a pale golden robe, an elegant palate and preserved acidity, with signature aromas of citrus (lemon, grapefruit), white flowers (acacia), white-fleshed fruits (apple, pear) and Adriatic saline notes. Also vinified as sparkling and passito. Star of Offida Passerina DOCG in the Marches, the identity of modern Adriatic whites. Italian autochthonous variety from the Marches, Abruzzo and Lazio.
Last vintages of this wine
The best vintages of Crusta from Winery Primis are 0, 2011, 2009
Informations about the Winery Primis
The Winery Primis is one of of the world's greatest estates. It offers 19 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
