{"product_id":"plantamura-primitivo","title":"Plantamura Gioia del Colle DOC Riserva Primitivo 2020","description":"\u003ch3\u003ePrimitivo with richness, freshness and none of the heaviness\u003c\/h3\u003e\n\u003cp\u003ePlantamura Gioia del Colle DOC Riserva Primitivo 2020 shows a more refined and food friendly side of one of Puglia’s best known grapes.\u003c\/p\u003e\n\u003cp\u003eMade from old, low-yielding Primitivo vines planted in 1987, it has all the dark fruit and generosity we expect from the variety, but it never becomes excessively sweet, jammy or alcoholic.\u003c\/p\u003e\n\u003cp\u003eThe nose is deep and expressive, with black cherry, blackberry, plum, warm spice, coffee bean and a gentle lift of wild mint.\u003c\/p\u003e\n\u003cp\u003eThe palate is full and velvety, with concentrated fruit, moderate tannins and enough natural freshness to keep the wine balanced. There is no new-oak flavour covering the fruit just Primitivo, old vines and the distinctive limestone soils of Gioia del Colle.\u003c\/p\u003e\n\u003cp\u003eThis is a serious Primitivo, but one that still feels comfortable and completely at home around the table.\u003c\/p\u003e\n\u003ch3\u003eWhat is Primitivo?\u003c\/h3\u003e\n\u003cp\u003ePrimitivo is a dark-skinned grape grown primarily in Puglia, the long, narrow region forming the heel of southern Italy.\u003c\/p\u003e\n\u003cp\u003eThe name refers to the variety’s tendency to ripen early. It is derived from the Italian word \u003cem\u003eprimo\u003c\/em\u003e, meaning “first.”\u003c\/p\u003e\n\u003cp\u003ePrimitivo is genetically the same variety as California’s Zinfandel and is closely related to the Croatian grape Crljenak Kaštelanski.\u003c\/p\u003e\n\u003cp\u003eIn warm conditions, it can produce deeply coloured wines with blackberry, plum, dark cherry, spice and relatively high alcohol.\u003c\/p\u003e\n\u003cp\u003eNot all Primitivo tastes the same, however.\u003c\/p\u003e\n\u003cp\u003eThe variety changes considerably according to vineyard altitude, soil, yield and harvest date. Plantamura’s vineyards in Gioia del Colle are higher and cooler than many sites farther south, giving the wine greater freshness and a more savoury, structured personality.\u003c\/p\u003e\n\u003ch3\u003eWhat makes Gioia del Colle different?\u003c\/h3\u003e\n\u003cp\u003eGioia del Colle means “joy of the hill.”\u003c\/p\u003e\n\u003cp\u003eThe appellation lies on the Murge plateau in central Puglia, at a considerably higher elevation than the hotter, flatter vineyards closer to the coast.\u003c\/p\u003e\n\u003cp\u003ePlantamura’s Riserva vineyard sits at approximately 360 metres above sea level.\u003c\/p\u003e\n\u003cp\u003eAt this altitude, the difference between daytime and nighttime temperatures helps the grapes retain acidity and aromatic definition as they ripen.\u003c\/p\u003e\n\u003cp\u003eThe area is also naturally windy. Regular air movement helps keep the vines healthy and reduces humidity around the fruit.\u003c\/p\u003e\n\u003cp\u003eThese conditions create a different expression of Primitivo: ripe and generous, but fresher, more structured and less dominated by sweetness or alcohol.\u003c\/p\u003e\n\u003ch3\u003eThe vineyard\u003c\/h3\u003e\n\u003cp\u003eThe Riserva comes from a vineyard planted in 1987 using a massal selection of Primitivo.\u003c\/p\u003e\n\u003cp\u003eMassal selection means the vines were propagated from a diverse collection of healthy plants within the vineyard rather than from one commercially standardised clone.\u003c\/p\u003e\n\u003cp\u003eThis preserves genetic diversity and allows individual vines to behave differently according to their position, soil and exposure.\u003c\/p\u003e\n\u003cp\u003eThe vines are head trained using the traditional \u003cem\u003ealberello\u003c\/em\u003e system. Each plant grows as an individual low bush rather than along a continuous wire trellis.\u003c\/p\u003e\n\u003cp\u003eAlberello training protects the grapes from strong wind and sun while naturally limiting production.\u003c\/p\u003e\n\u003cp\u003eThe vineyard produces no more than approximately 60 quintals of grapes per hectare—lower than Plantamura’s other Primitivo parcels.\u003c\/p\u003e\n\u003cp\u003eLower yields give the remaining fruit greater concentration, flavour and structure.\u003c\/p\u003e\n\u003ch3\u003eThe soil\u003c\/h3\u003e\n\u003cp\u003eThe vineyard is planted on limestone and chalk-rich soil containing ancient marine shells.\u003c\/p\u003e\n\u003cp\u003eThese pale, rocky soils drain freely and prevent excessive vine vigour.\u003c\/p\u003e\n\u003cp\u003eTheir ability to retain enough moisture below the surface allows the vines to continue ripening during Puglia’s warm, dry growing season.\u003c\/p\u003e\n\u003cp\u003eThe combination of limestone, altitude and cooling wind helps explain why the wine feels fresher and more composed than many heavier Primitivo styles.\u003c\/p\u003e\n\u003cp\u003eIt has concentration, but it also has definition.\u003c\/p\u003e\n\u003ch3\u003eThe Plantamura story\u003c\/h3\u003e\n\u003cp\u003ePlantamura is a small, family-run organic estate based in Gioia del Colle.\u003c\/p\u003e\n\u003cp\u003eThe Plantamura family has cultivated Primitivo for more than a century. Earlier generations grew grapes and sold them to other producers, passing their knowledge of the vineyards from one generation to the next.\u003c\/p\u003e\n\u003cp\u003eMariangela Plantamura and her husband, Vincenzo, began bottling wine under the family name in 2002.\u003c\/p\u003e\n\u003cp\u003eVincenzo manages the vineyards, while Mariangela oversees the cellar. Their daughters are also involved in the family estate.\u003c\/p\u003e\n\u003cp\u003eThe winery remains small and focused. Plantamura cultivates approximately nine hectares and works exclusively with Primitivo, producing three wines distinguished primarily by the age and location of their vineyards.\u003c\/p\u003e\n\u003cp\u003eAnnual production across the entire estate is limited, with the Riserva accounting for approximately 8,000 bottles.\u003c\/p\u003e\n\u003ch3\u003eA more responsible approach\u003c\/h3\u003e\n\u003cp\u003ePlantamura has been committed to organic farming from the beginning and is certified by AIAB, the Italian Association for Organic Agriculture.\u003c\/p\u003e\n\u003cp\u003eThe family manages the entire production process, from the vineyard through to bottling.\u003c\/p\u003e\n\u003cp\u003eTheir approach includes:\u003c\/p\u003e\n\u003cp\u003eCertified-organic farming\u003c\/p\u003e\n\u003cp\u003eNo synthetic herbicides or pesticides\u003c\/p\u003e\n\u003ch3\u003eHow is it made?\u003c\/h3\u003e\n\u003cp\u003eThe grapes are harvested manually into crates during the first ten days of September.\u003c\/p\u003e\n\u003cp\u003eHarvest timing is important with Primitivo because sugar levels can rise quickly as the fruit ripens. Picking at the right moment preserves acidity and prevents the finished wine from becoming overly alcoholic.\u003c\/p\u003e\n\u003cp\u003eAfter arriving at the cellar, the grapes are destemmed.\u003c\/p\u003e\n\u003cp\u003eFermentation takes place in stainless-steel tanks using indigenous yeasts naturally present on the grapes and in the winery.\u003c\/p\u003e\n\u003cp\u003eThe juice remains in contact with the skins for approximately ten days. This is enough to extract deep colour, fruit and structure without making the tannins excessively hard.\u003c\/p\u003e\n\u003cp\u003eThe wine is matured for 12 months in stainless steel, followed by a further 12 months in bottle.\u003c\/p\u003e\n\u003cp\u003eDespite its Riserva classification, it does not rely on new oak.\u003c\/p\u003e\n\u003cp\u003eThis absence of barrel flavour allows the black cherry, blackberry, spice and herbal notes of Primitivo to remain clear and expressive.\u003c\/p\u003e\n\u003ch3\u003eWhat does Riserva mean?\u003c\/h3\u003e\n\u003cp\u003e“Riserva” indicates that a wine has undergone longer maturation and meets additional requirements established by its appellation.\u003c\/p\u003e\n\u003cp\u003eIt does not automatically mean that a wine has been aged in oak.\u003c\/p\u003e\n\u003cp\u003ePlantamura’s Riserva spends 12 months in stainless-steel tanks and another 12 months resting in bottle before release.\u003c\/p\u003e\n\u003cp\u003eSteel preserves the wine’s fruit and freshness, while bottle maturation allows its flavours and tannins to become more integrated.\u003c\/p\u003e\n\u003cp\u003eThe result has the depth expected from a Riserva without strong vanilla, toast or woody aromas.\u003c\/p\u003e\n\u003ch3\u003eWhat does it taste like?\u003c\/h3\u003e\n\u003cp\u003eThe colour is a deep ruby red, becoming slightly garnet or brick-toned as the wine matures.\u003c\/p\u003e\n\u003cp\u003eThe nose opens with ripe black cherry, blackberry, plum and dark forest berries.\u003c\/p\u003e\n\u003cp\u003eWarm spice follows, with notes reminiscent of clove, cinnamon and cracked pepper. With air, the wine reveals coffee bean, dried herbs and a subtle minty freshness.\u003c\/p\u003e\n\u003cp\u003eThe palate is full-bodied and velvety, with concentrated dark fruit and smooth, present tannins.\u003c\/p\u003e\n\u003cp\u003eDespite its richness, it does not feel syrupy or excessively sweet. Natural acidity and savoury herbal notes keep the wine balanced.\u003c\/p\u003e\n\u003cp\u003eThe finish is long and warming, with lingering black cherry, spice, coffee and a gentle bitter note that makes it particularly suited to food.\u003c\/p\u003e\n\u003ch3\u003eShould I decant it?\u003c\/h3\u003e\n\u003cp\u003eYes. Decanting for approximately 30–45 minutes will help the wine open.\u003c\/p\u003e\n\u003cp\u003eAir allows the dark fruit, spice, mint and coffee notes to become more expressive while softening the perception of its structure.\u003c\/p\u003e\n\u003cp\u003eServe it at approximately 16–18°C.\u003c\/p\u003e\n\u003cp\u003eAvoid serving it at a warm Australian room temperature. If necessary, place the bottle in the refrigerator for 20–30 minutes before opening.\u003c\/p\u003e\n\u003cp\u003eUse a medium-to-large red-wine glass to give the aromas enough room to develop.\u003c\/p\u003e\n\u003ch3\u003eWhat should I drink it with?\u003c\/h3\u003e\n\u003cp\u003eThis is a natural partner for bold, savoury dishes.\u003c\/p\u003e\n\u003cp\u003eIts ripe fruit works with caramelised meat, while its acidity and gentle bitterness balance rich sauces and mature cheeses.\u003c\/p\u003e","brand":"Alessa Vino","offers":[{"title":"Default Title","offer_id":53036472631616,"sku":null,"price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0723\/5187\/5392\/files\/plantamura-primitivo-2020-pasta_81ab1fa6-31f7-46e2-91a7-2fcb578b5f59.png?v=1787747368","url":"https:\/\/alessavino.com.au\/products\/plantamura-primitivo","provider":"Alessa Vino","version":"1.0","type":"link"}