Lunaria – Ruminat Primitivo Terre di Chieti IGP 2017
Producer: Cantina Orsogna
Region: Terre di Chieti IGP
Biodynamic. Demeter Certified. Read more.
Lunaria – Ruminat Primitivo 2017 is a bright ruby red in colour. On the nose, aromas of black cherry and violets leap from the glass. The palate is soft and smooth with notes of sweet black cherries and blackcurrant fruits combined with notes of cinnamon and cloves supported by lovely soft tannins. Well balanced with a fresh acidity and a long, fruity finish.
Lunaria – Ruminat Primitivo 2017 pairs well with cured meats, spaghetti Bolognese and tomato-based pasta dishes, rich meat dishes and ,of course, after dinner with strong cheeses.
Lunaria – Ruminat Primitivo is suitable for vegetarians and vegans.
Contains minimal added sulphites. Read more.
More from the producer:
The mountainous Abruzzo region of central Italy is situated halfway up the `boot` neighbouring Marche to the north, Lazio to the west and Molise to the south east. Abruzzo is home to one DOCG – Montepulciano d`Abruzzo Colline Teramane, and three DOCs – Cerasuolo Montepulciano dAbruzzo, Trebbiano dAbruzzo and Controguerra. Abruzzo mostly produces wines from Montepulciano but also Sangiovese, Pecorino and Passerina as well as more international varietals such as Chardonnay.
Cantina Orsogna is an award-winning Abruzzo cooperative specialising in native grapes of the region such as Montepluciano d`Abruzzo, Cococciola and Pecorino. Orsogna are committed to the biodynamic principles by which they make their wine and have many certified Demeter biodynamic wines. Under the brand Lunaria, they support the activities of the WWF soslupo campaign to protect native wolves in Abruzzo and Calabria. The campaign includes a petition banning the killing of the wolves and a series of actions on anti- poaching, management of stray dogs and dedicated monitoring of the species in the two regions.
Primitivo grapes (100%) cultivated in medium aged bush vines at 100/150 m a.s.l.
After a careful selection, the grapes are destammed and pressed, the skins are left in contact with the must and its yeasts for 20 days at a controlled temperature of 24/26°C.
Stainless steel tanks, followed by ageing in bottle.