Winery SulpassoPrimitivo
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Primitivo from the Winery Sulpasso
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primitivo of Winery Sulpasso in the region of Vino da Tavola is a powerful.
Food and wine pairings with Primitivo
Pairings that work perfectly with Primitivo
Original food and wine pairings with Primitivo
The Primitivo of Winery Sulpasso matches generally quite well with dishes of beef, pasta or lamb such as recipes of venison stew with red wine, chinese chicken soup or lamb tagine with apricots.
Details and technical informations about Winery Sulpasso'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 Sulpasso are 0
Informations about the Winery Sulpasso
The Winery Sulpasso is one of of the world's greatest estates. It offers 4 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.
The word of the wine: Second wine
In the Bordeaux vineyard, the second wine is a lesser-aged wine made from the youngest vines, while the main wine of the château is called the "grand vin".
