A Mano Primitivo Rosato

£14.95
  • A Mano Primitivo Rosato
  • A Mano Primitivo Rosato

A Mano Primitivo Rosato

£14.95

AVAILABILITY: 53 in stock

Grape Primitivo
Style Dry, Rosé, Light Bodied, Delicate, Zesty, Fresh, Red Fruits
Country Italy
Region Puglia
Volume 75cl
ABV 12.5%
Dietary Vegetarian, Vegan, Sustainable, Practising Organic, Practising Biodynamic

 

A Mano Primitivo Rosato is a vibrant pink Italian wine from the very popular and beautiful region of Puglia, offering ripe aromas of cherries, peaches, and cassis. Its palate is delicately structured, light-bodied, and balanced by zippy acidity. Its fresh fruit character makes it an excellent aperitif and a perfect pairing with spicy cuisine, fish soups, meatballs, and sandwiches.

A Mano Primitivo Rosato is also currently available by the glass in The Wine Press, Dundee's finest Wine Bar.

About the Producer

Mark Shannon and Elvezia Sbalchiero, the duo behind A Mano, have worked in the wine business for most of their lives. Elvezia is a northern Italian wine marketing expert and Mark is a Californian winemaker. They fell in love with Puglia and, when they decided to start their own label, made it their home. By producing high quality wines, Mark and Elvezia have succeeded in making Primitivo one of Italy's most talked about grape varieties. They pay high prices for the best grapes from 70-100 year old vines and focus solely on quality and a modern style.

Vineyard and Winery

The grapes for this wine are grown in vineyards located in the Lizzano area. Suitable vineyards need to be sought out because Rosato needs both colour and full flavour at lower ripeness, which is not typical of Puglia. The sandy vineyards are high up on the hillside, dry farmed and are over 30 years old.

Upon arrival at the winery, the grapes were crushed and immediately pressed. Contact time with the skins was measured in seconds rather than hours. The grapes were processed as fast as possible in order to preserve the fresh fruit flavours and extract just the right amount of colour. The juice then underwent a slow fermentation at low temperatures of approximately 7ºC to retain the delicate perfumes of the grapes.

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