2016 A Mano, `Prima Mano` Primitivo

2016 A Mano, `Prima Mano` Primitivo

2016 A Mano, `Prima Mano` Primitivo



Produced only in the best vintages, Primamano is made from grapes grown on two ancient vineyards planted in the red sand on the coast of the Ionian Sea.








Availability: In stock

Case size: 6 / Bottle size: 750ml

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£94.00

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£128.87

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Tasting Notes

A deep purple wine with a rich, full bouquet showing black cherries, violet and mocha notes. Full of juicy blackberry, cherry and plum fruit, with dark mineral and peppery spice on the palate. Impressively concentrated and lush without being heavy or sweet. This wine has a freshness and an acidity that is instantly inviting, leading to a persistent aftertaste with balance and structure.

Product Description

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2016 A Mano, `Prima Mano` Primitivo

Mark Shannon and Elvezia Sbalchiero, the duo behind A Mano, have worked in the wine business for most of their lives. Elvezia is a northern Italian wine marketing expert and Mark is a Californian winemaker. They fell in love with Puglia and, when they decided to start their own label, made it their home. By producing high quality wines, Mark and Elvezia have succeeded in making Primitivo one of Italy's most talked about grape varieties. They pay high prices for the best grapes from 70-100 year old vines and focus solely on quality and a modern style.

The Salento peninsula is part of Puglia (the "heel of the boot"). Prima Mano comes from the oldest vineyards, over 70 years old, that grow in Lizzano, overlooking the Ionian sea. The vines grow on a crumbly, dark reddish brown soil that resembles instant coffee and that retains heat and radiates it back onto the vine. These two vineyards always produce A Mano's most intense Primitivo. The yields are very low and the red sand reflects sunlight onto the fruit for early ripening. They are the first vineyards to be harvested in September.

Prima Mano Primitivo is "thermostyled". The grapes were crushed and put into a jacketed stainless-steel fermentor and fermented with native yeasts. Fermentation temperatures reached 30°C with frequent, regular pump-overs to give intense colour and soft, fine tannins. Once the colour and tannin structure were correct the temperature was turned down to 15°C and the wine was allowed to finish fermenting for two weeks. For the first time since A Mano started making the Prima Mano, there was no use of oak to maintain the wine's purity.

Puglia experienced abundant winter rain and cooler temperatures, which made 2016 a challenging vintage for winegrowers. It rained six out of the eight days from 6th - 13th September, the peak of a normal harvest; 125 millimeters (5 inches) total. Fortunately, Prima Mano was harvested before the rains started. The red varieties that were ripe before the rains stayed ripe and have produced some bold wines.