San Marzano 'Anniversario 62' Primitivo di Manduria Riserva has an exquisite depth of flavour found in the layers of prunes, black cherry jam, spice, and tobacco, complemented by an indulgent full-bodied palate with a velvety texture and culminating in a long-lasting finish of cocoa, coffee, and vanilla bean. Aged 18 months in barriques, this bottle is in many ways a statement that owes much to the terroir and tradition of Southern Italy, offering a unique and complex flavour profile that is sure to please.
The San Marzano 'Anniversario 62' Primitivo di Manduria Riserva pairs excellently with hearty main dishes, grilled red meats, and game.
|Style||Dry, Red, Full Bodied, Rich, Velvety Tannin, Black and Dried Fruits, Spice, Oaked|
|Region||Primitivo di Manduria, Puglia|
About the Producer
In 1962, 19 passionate vine growers from San Marzano, whose families had farmed the land for generations, joined together to form 'Cantine San Marzano'. This cooperative quickly flourished and now boasts over 1,200 diverse and high-quality vine growers. The winery embraces modern, tech-forward vinification techniques, creating sophisticated wines that honor Apulian wine customs. The harmonious blend of time-honored practices, fervor, and modern techniques enable this winery to create wines with unique varietal and regional attributes, while embodying the area's terroir. In 2021, San Marzano was awarded the ‘Cooperative Winery of the Year Award’ by Gambero Rosso.
Vineyard and Winery
The grapes come from the central area of D.O.P. "Primitivo di Manduria", where they are grown in very old vineyards in San Marzano and Sava. They are planted at a density of 5,000 bush vines per hectare. The soil is mainly red with a fine texture and is generally calcareous with few emerging rocks. The renowned red hue of the soils is due to the presence of iron oxides. The climate is characterised by high temperatures all year round, very little rainfall and a wide diurnal temperature range, which has a positive influence on the quality of the grapes, concentrating the flavours in the berries. The harvest takes place during the second half of September.
Only the best fruit, from the best plots was selected to produce this wine. The grapes were hand-harvested once they had reached an advanced state of ripening. Temperature-controlled fermentation took place at 24 to 26°C and lasted for approximately 15 days. The wine went through malolactic conversion in stainless steel vats before being racked into French and American oak barrels, where it matured for 18 months.
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