Perrini Primitivo 2008

Their vines are 20-25 years of age and are spread over a number of zones in the hills and shoreline around Castellaneta, near Taranto, (incredibly, the town where Rudy Valentino was born). The vineyards are plowed in spring months and the yields are kept to around 55hl/ha (that's only 3.5 tons an acre!). The grapes are picked by hand and immediately brought to the cellar in small baskets. The wines are vinified in stainless at controlled temperatures for 12-14 days of maceration. The wine is then aged in stainless and glass-lined tanks.

The Primitivo is 100% from the famous red Puglian grape and is an unusually elegant and charming wine for this Mediterranean grape and this region. The wines are certified from organic grapes in accordance with USDA National Organic Program.

And so, let's get down to it, how does it taste? To echo our earlier sentiments, it is unusually elegant considering the hot rustic land it's from. Its nose is full of dark dried cherry and maybe just a hint of raisin. The body is mid-weight, velvety with good concentrated fresh raspberry and blueberry flavors. It has a tart current acidity and touch of earth in the finish. Good character.

Perrini Primitivo 2008 $20 a bottle

meet the winemakers

Mila Perrini + Vito Francesco

Vito Francesco and his sister Mila Perrini converted their family’s 50 hectares to organic viticulture in 1993, long before many in the area had even considered it. They built an underground cellar, definitiely not the norm or tradition in this region and, more importantly, a huge expense but a necessary outlay to make truly subtle wines as opposed to the often too-heavy-handed fermentations of the native red grapes. 

All of this excellence came about and was inspired by the Masseria Carabella, a farmhouse that their family has inhabited for almost two centuries in and around Castellaneta. Typical of most organic producers their energy is focused on respecting the ecosystem, environment and personally following the whole supply chain from cultivation to bottling. To see more check out Mila's blog:
www.masseriacarabella.blogspot.com/