Experience robust flavour with Vigneti del Salento 'I Muri' Primitivo, a full-bodied red wine with deep ruby-red colour and violet reflections. Aromas of ripe dark berries tantalise your senses, while balanced tannins and intense fruit flavours linger on the finish. Enjoy this customer favourite with your preferred cheese board.

I Muri, Primitivo is also currently available by the glass in The Wine Press, Dundee's finest Wine Bar.

About the Producer

This is Fantini’s venture in Puglia (they are also responsible for Gran Sasso, Zabù, Vesevo, Tufarello and others). The wines are made at two wineries in the province of Taranto on the western flank of Salento. The style of the wines - fresh whites, soft and generous reds - will be familiar to those who buy their other wines, as winemaker Filippo Baccalaro is the driving force behind this label. Filippo, a native of Piemonte, has been working in Puglia for almost two decades. He was attracted by the rich, ripe flavours of the fruit, and has the potential to capture these flavours with minimal use of technology and a lot of know-how.

Vineyard and Winery

The vineyards are mostly situated in the communes of Manduria and Sava, and are owned by growers who have worked with Farnese for many years. The vineyards are located at an altitude of 70-100 metres above sea level. Production is lower than its potential, which ensures that only the best quality grapes are selected. The red soils are calcareous clay and rich in iron, minerals and nutrients. 80% of the grapes come from old bush vines and the rest from trained vines that are at least 20 years old. Vines are trained with both Guyot and spurred cordon system.

The grapes were destemmed and gently pressed, before being cooled to 10°C for a maceration period of 8-10 days with regular pumping over. Yeasts were added to start fermentation, which took place under temperature-controlled conditions of up to 20° C. After fermentation, the wine was transferred to stainless steel tanks where malolactic fermentation was carried out, then racked to used American and French oak barriques for a 4-5 months ageing period.