Primitivo is a red grape from Puglia on the heel of the Italian boot.
Passitivo is a more concentrated version because the grapes are left to dry.
Black Cherry |
Black Berry |
Black Plum |
Jam |
Raisins |
Dried Fruit |
Fig |
Spices |
Licorice |
Chocolate |
Pepper |
Cinnamon |
Primitivo Passitivo is known to taste Jammy and Spicy.
BODY | Full | ||
TANNINS | Medium - High | ||
FRUIT | Medium | ||
ACIDITY | Medium | ||
|
Pasta |
Ham |
Spicy Asian |
Hamburger |
Pork |
Lamb |
Beef |
Wild Boar |
Primitivo Passitivo pairs well with many types of food.
Italian. Mediterranean. Sweet and Spicy Asian Food.
Excellent Pairing:
Savory Dishes. Rich Soups. Acidic Sauces. Tomato Sauce.
Rich Pizza. Rich Pasta. Spaghetti Bolognese.
Spiced Chicken. Chicken Teriyaki. Roast Duck.
Rustic Stew. Pork Stew. Wild Boar.
Lamb. Veal. Osso Buco.
Beef. Braised Ox. Grilled Steak.
BBQ. Hamburger. Game. Deer. Venison.
Reindeer. Elk. (in Scandinavia).
Cheese:
Mature Cheeses. Pecorino. Parmigiano. Manchego. Cheddar.
Puglian Specialities:
Melanzane Parmigiana (Eggplant Parmesan).
The name Primitivo translates as "early one" (like Tempranillo in Spanish), and refers to the variety's early-ripening nature. Not to be mistaken with "primitive" or "less refined". Primitivo and Zinfandel is the same grape.
Primitivo Passitivo is a richer version of Primitivo and is obtained by drying the grapes, reminding of Amarone and Valpolicella wines.
Passitivo means dry grapes (raisin = uva passita) and a popular technique is "il giro del picciolo" or twisting the grape stems once the grape has reached ripeness. This process prevents nutrients reaching the berries which are left to dry in the warmest months before harvest. The result is a concentration of flavor and sugar. Read More ...