#Bio Organic Primitivo
#Bio grapes are from Organically-farmed vineyards in Salento, Sicily. The north-south facing vineyards are just 45 metres above sea level, mainly deep clay-loam soil, with sandy areas.
The grapes are fermented at a controlled temperature with about two weeks of maceration and frequent, gentle pumping over. After malolactic fermentation, part of the wine matures for 6 months in French oak barriques, and the remainder is aged in stainless steel.
Light brick-red colour; ripe red fruit aromas, black and morello cherry jam, black pepper, clove and vanilla. The medium/full palate with soft tannins has a bit hit of sweet, ripe fruits – a concentrated, velvety flavour with hedgerow berry fruit jam and liquorice notes in the medium-long finish.
Ageing potential – 3 years
Food pairing: Roasted or stewed red meats, game, mature cheeses.
About the Producer
GIV
Gruppo Italiano Vini is the leading Italian company in the production and marketing of wines that are in strict compliance with the values of the territory and social and environmental sustainability.
#BIO is a new project dedicated to organic products.
Excellence is expressed through respect for life, in all its forms, protecting the environment and preserving biodiversity. Our wines are created thanks to our love of nature.
The future belongs to everyone and is built on everyday choices.
Their aim is to promote organic products, targeting a young group (Millennials), focused on sustainability and the environment, in order to safeguard our future.
GIV’S COMMITMENT:
- Using grapes from vineyards cultivated according to ORGANIC principles.
- It is guaranteed that all the ingredients, adjuncts and processing aids used ARE NOT of animal origin.
- Using eco compatible materials FSC paper for labels and boxes, using techniques and colours with low environmental impact.
- A multi territorial offer Prosecco DOC, Valpolicella DOC, Chianti DOCG, Primitivo Salento IGT, Grillo Sicilia DOC and Bardolino DOC Chiaretto.
The #bio project production plant is certified, and the oenologists who work there have had appropriate training in organic farming.
