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it’s ideal for slicing onto antipasto boards
and rosemary
The steep hillsides are difficult to cultivate
Fermentation in in stainless steel tanks until February and then second (ripasso) fermentation on Amarone and Recioto skins
Primitivo di Manduria DOC ‘Centocontrade’ it’s ideal for slicing ontoDeep ruby red colour; broad and complex aroma, fruity with notes of plums, cherry jam typical of the grape variety. Fermentation and maceration for approximately 15 days at a controlled temperature of 25 27 C. Malolactic fermentation and 6 month refinement in steel.
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