Winery St. BarthelmehCantata Primitivo Passito
Sweet wine
This wine generally goes well with vegetarian, beef or rich fish (salmon, tuna etc).
Food and wine pairings with Cantata Primitivo Passito
Pairings that work perfectly with Cantata Primitivo Passito
Original food and wine pairings with Cantata Primitivo Passito
The Cantata Primitivo Passito of Winery St. Barthelmeh matches generally quite well with dishes of beef, lamb or rich fish (salmon, tuna etc) such as recipes of alsatian bäckeoffe, express couscous in a pressure cooker or penne with smoked salmon and crème fraiche.
Details and technical informations about Winery St. Barthelmeh's Cantata Primitivo Passito.
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 Cantata Primitivo Passito from Winery St. Barthelmeh are 0, 2017
Informations about the Winery St. Barthelmeh
The Winery St. Barthelmeh is one of of the world's greatest estates. It offers 12 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.
