Albarossa Primitivo
T raditional vinification with fermentation in stainless steel at a controlled temperature, followed by aging in underground cement tanks located in the historical part of the cellar, previously used by Arcangelo and renovated in recent years. A fresh and fruity wine, easy to drink and versatile in food pairings.
Grape variety
Primitivo
Characteristics and Curiosities
by Fabio Scarpitti, Italian Sommelier Champion
The term “Primitivo” refers to the maturation precocity of this variety, that was imported by Illyrians (Greece) more than two thousand years ago. This vine is largely diffused in Croatia too and it goes by the name of Plavac Mali. Bred -in the plain- to tree or on espaliers, the two versions of Palamà’s Primitivo (“Albarossa” and “Mavro”) are remarkable, well-structured and warm as expected from a respectable Primitivo.
The “Albarossa” Primitivo is way simpler than its older brother “Mavro”, less complex and spicy but still very impactful, linear, intense, and fine.
Cherry, strawberry and fruit under spirit -preserved by the maturation and thinning process in steel- are the olfactive calling card of this wine, which has a currant and cinnamon finish. It’ another miracle made by the Palamà team, with an excellent quality/price ratio: must try!
Text by Fabio Scarpitti for Scarpitti Distribuzione snc ©
Combination
Grass-fed Bruno Alpina, Pezzata Rossa or Podolica milk scamorza cheese: it’s a spun paste cheese, left to age for no longer than two months; has a pleasant and savory taste when not smoked. The “Albarossa” wine is also perfect for braised meat.
Text by Fabio Scarpitti for Scarpitti Distribuzione snc ©
