Primitivo

Primitivo, produced from the eponymous grape variety grown on a plantation near the village of Recica, is characterized by a style that differs from its southern Italian counterparts. Warm summers allow the grapes to achieve high sugar content and complete phenolic ripeness, while the freshness of summer nights prevents overripening and preserves its natural acidity. It is easily recognizable by its intense aromas of wild blackberry jam, dried plums, cherries, black pepper, and sweet spices. The wine is exceptionally full-bodied and high in alcohol content, yet remains harmonious and balanced thanks to the freshness brought by the Danube's microclimate. The finish is long, warm, and velvety.

Deep, dark ruby in color, with intense aromas of wild blackberry jam, dried plums, cherries, black pepper, and sweet spices. On the palate it is exceptionally full-bodied, with ripe, velvety tannins and rich fruitiness, while the natural acidity, preserved by the freshness of summer nights along the Danube, brings balance and a harmonious, long, warm finish.

The grapes are harvested at full phenolic ripeness, made possible by the warm summers of the Ključ wine district. Fermentation takes place with skin maceration at a controlled temperature, extracting color, ripe tannins, and intense varietal aromas, after which the wine ages until bottling.

For long evenings with a good table and even better company. Serve PRIMITIVO at 16 to 18°C, preferably decanted about thirty minutes before serving, in a wide red-wine glass — letting its rich fruitiness and warm, velvety character come to full expression.

Ideally paired with grilled and roasted meats — ribs, steak, lamb — as well as with pastas in rich tomato sauces, ragù, and lasagna. It also goes very well with aged cheeses such as Pecorino and Parmesan, prosciutto, and spicy salami.