Cantine Due Palme
Cellino San Marco, Italy
I drink Primitivo since I was born, or something like that. Generally I found wine from this grape quite boring. A lot of cooked black fruits, and that is it. Luckily, there are some exceptions. Ettamiano is of them! This nectar is produced with the Appasimento method. The late harvest is done by hand into plateaux to preserve the structure of the grapes. Then, a part of them are dried (Appassimento) in the cellar. Then the juice ages in oak barrels for an unspecified period.
In the glass the wine has a deep ruby colour, with some garnet tint along the rim. It is clear with no traces of deposits.
The aromas intensity is medium plus. It is a blaze of black fruits, fig, prune, with succulent fragrance of jam and cooked plums. A sharp hint to black pepper makes the wine more vibrant. Thank to the oak ageing, the nectar has developed well defined secondary aromas as vanilla, cloves, cedar, charred wood, and dark chocolate powder (as that one that you use to garnish your tiramisu!). As tertiary, you can smell a bit of Kentucky tobacco and forest floor.
In the mouth, the wine is dry with a medium high level of acidity. The tannins are medium plus, with a lovely soft and velvet texture. The alcohol is high (i.e. 14.5%), but it does not burn at all. The flavour intensity is pronounced. On the palate, the cooked fruits are more concentrated. There is also a hint of liquorice.
The wine is balanced, even if it lacks a bit of complexity. It works really well with a meal (everything with aubergines), not sure it can be considered as the best companion for an introspective evening on the sofa. On the “logistic side”, it is good and fully enjoyable even the day after the uncorking; so do not feel the rush to finish the bottle! It is easy to fall into this trap, despite the 14.5% abv.