The Leverano area in the Salento peninsula, Puglia.
The Primitivo grapes are harvested by hand in mid-September.
The grapes are very softly de-stemmed, taking care to keep the skins intact. Fermentation takes place at a controlled temperature of between 22-24°C, with frequent pumping over of the must. After the malolactic fermentation, the wine is kept on its fine lees until the end of February/March.
An intense ruby red, Miopasso Primitivo has an abundance of ripe, dark berry flavours, black pepper, morello cherries and blackberries.
The perfect accompaniment to rich, meaty pasta dishes and oriental dishes.