The Primitivo di Manduria DOP by Claudio Quarta Vignaiolo is a wine produced from grapes grown with spurred cordon in vineyards located between Lizzano and the Pulsano marina. The soils are medium-textured with the presence of silica, clay, sand and the presence of a considerable skeleton of stones, pebbles and gravel. The yield per hectare is about 90 quintals and the harvest takes place within the first ten days of September.

After the harvest, the grapes are manually selected, de-stemmed and then put to macerate for 15 days at a controlled temperature. The extraction of the coloring and aromatic polyphenolic components is obtained with constant daily pumping over of the liquid fraction on the cap of the must. Fermentation proceeds at the same time as maceration with the complete consumption of the sugar fraction. The wine rests for 12 months with a passage in French oak barriques and for the remaining time in the bottle.

This primitive is presented in the glass with an intense red color with garnet reflections. The nose opens with a range of intense aromas among which it is possible to identify blackberry, mulberry and ripe cherries, followed by an intense spicy note of cloves and cinnamon. In the mouth it is full, enveloping, warm and juicy with a present but not intrusive tannin.

Pairings: traditional first courses, roasted or boiled red meats and medium-aged cheeses.