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San Marzano Primitivo di Manduria 2020
Producer: San Marzano Region: Manduria, Puglia, Italy Grape: 100% Primitivo Vintage: 2020 ABV: typically ~14% (may vary by bottle)
Tasting Notes
Appearance: Deep ruby to garnet with moderate viscosity.
Nose: Ripe black cherry, plum and blackberry framed by dried fig and dark chocolate; secondary notes of spice (black pepper, clove), a touch of tobacco and sweet balsamic.
Palate: Full-bodied and fruit-forward with concentrated dark fruit flavors—black cherry, plum jam, and ripe blueberry—balanced by savory, earthy undertones. Smooth tannins and moderate acidity give structure; subtle oak influence provides vanilla and toasted spice. Long, warm finish with lingering fruit and a hint of almond or bitter cocoa.
Food Pairing
Rich red meats: grilled ribeye, braised short ribs, or lamb chops.
Hearty pasta dishes: ragù, Bolognese, or baked pasta with sausage.
Charcuterie & cheese: aged pecorino, manchego, or a robust aged cheddar; complements spiced salami and prosciutto.
Mediterranean fare: eggplant parmigiana, mushroom dishes, or tomato-based stews.
Serving
Best served slightly below room temperature, about 60–64°F (15–18°C).
Decanting for 30–60 minutes is recommended to open aromas and soften tannins, especially for younger bottles.
San Marzano Primitivo di Manduria 2020
Producer: San Marzano Region: Manduria, Puglia, Italy Grape: 100% Primitivo Vintage: 2020 ABV: typically ~14% (may vary by bottle)
Tasting Notes
Appearance: Deep ruby to garnet with moderate viscosity.
Nose: Ripe black cherry, plum and blackberry framed by dried fig and dark chocolate; secondary notes of spice (black pepper, clove), a touch of tobacco and sweet balsamic.
Palate: Full-bodied and fruit-forward with concentrated dark fruit flavors—black cherry, plum jam, and ripe blueberry—balanced by savory, earthy undertones. Smooth tannins and moderate acidity give structure; subtle oak influence provides vanilla and toasted spice. Long, warm finish with lingering fruit and a hint of almond or bitter cocoa.
Food Pairing
Rich red meats: grilled ribeye, braised short ribs, or lamb chops.
Hearty pasta dishes: ragù, Bolognese, or baked pasta with sausage.
Charcuterie & cheese: aged pecorino, manchego, or a robust aged cheddar; complements spiced salami and prosciutto.
Mediterranean fare: eggplant parmigiana, mushroom dishes, or tomato-based stews.
Serving
Best served slightly below room temperature, about 60–64°F (15–18°C).
Decanting for 30–60 minutes is recommended to open aromas and soften tannins, especially for younger bottles.