Carlomagno Primitivo Appassimento IGP Puglia, 2019

To create Appassimento, rather than cutting bunches of grapes from the vines when the Primitivo grapes reached maturity in August, the stalks were twisted but the bunch left attached to the vine 10 to 12 days in the warm breezy air. During this time, the grapes dried, losing up to 30% of their weight through evaporation. This technique is known as “il giro del picciolo” (pinching of the stem). After fermentation, the wine was part matured in French and American oak barrels, giving it a distinctive woody and desiccated coconut character. On the palate, it has black cherries and other dark fruit flavours.