The fruit was crushed directly into traditional open-topped fermenters then manually pumped-over. Open-topped fermentation is at the heart of Primo Estate’s red wine style. Joe says: ‘The soul of a red wine is release where air meets the fermenting skins’.
Hot and dry conditions through Summer resulted in a very short, condensed vintage characterised by excellent fruit quality and a reduced yield.
Vibrant red berry fruit with attractive spice notes. On the palate it is full bodied with plum, pepper and spice. The Sangiovese gives a burst of refreshing cherry fruit and a savoury finish. Spicy and elegant.
Primo Estate's story began in 1953 with the arrival of Primo Grilli. A grape grower in his home region of Le March in Italy, he emigrated to Australia bringing his skills to Virginia, a small township north of Adelaide. Primo Grilli's son, Joseph, having graduated Dux of his class at Roseworthy College in 1979, founded Primo Estate. An innovator from the start, Joe experimented with techniques such as double pruning, Amarone style grape drying and botrytis. Primo Estate quickly established a reputation for truly unique winemaking operations, combining modern Australian know-how with old-school Italian winemaking heritage. The Grilli family winery has come a long way since that first planting in Virginia, with Joe and Dina planting their dream vineyards in Clarendon and McLaren Vale. In 2006 Primo Estate opened the stunning new headquarters at McLaren Vale incorporating a cellar door and tasting room which combine modern design with classic Italian practicality to reflect the multicultural influences of the wines and even olive oils.