2022 Cignomoro 80 Vecchie Vigne Primitivo di Manduria Old Vines
| Type of Wine | |
|---|---|
| Country | Italy |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2022 |
| Grape | |
| Content (Alc) | 0.75 ltr (14.5%) |
| Drink window | 2024 - 2030 |
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At Cignomoro it is very consciously about the choices they make and have made. They consciously chose Puglia to grow their vines there. They chose this because they believe that they can make wine here that speaks and distinguishes. The power of the sun, wind and sea ensure that every sip is unique. They chose the "red lands" between Manduria and Carosino. With the latest vinification techniques, without forgetting the value of a family winery, they ensure that the wines of Cignomoro can be counted among the best of Puglia.
The healthy grapes are crushed and fermented in small containers at a uniform and regulated temperature. Maceration on the skins for more than a month and the maceration takes place in stainless steel tanks. Ageing for 12 months in new and second passage medium-toasted French and American oak barriques. Then the bottle matures for another 4 months in the cellars.
The Cignomoro 80 Vecchie Vigne Primitivo di Manduria Old Vines is a 100% Primitivo coming from old vineyards of 50+ years old. The wine colors deep red in the glass. It has a complex and persistent aromas of cinnamon, tobacco, cocoa and coffee in combination with dark overripe fruit. Compact and Jammy in the mouth with a vanilla and chocolate-like finish at the end. The Primitivo di Manduria topper from Cignomoro.
| Block Bundle Options | No |
|---|---|
| Type of Wine | Red |
| Country | Italy |
| Region | Puglia |
| Appellation | Primitivo di Manduria |
| Winery | Cignomoro |
| Grape | Primitivo |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2022 |
| Drinking as of | 2024 |
| Drinking till | 2030 |
| Alcohol % | 14.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Promotion | Tier Price |
| Tasting Profiles | Donker fruit, Houtgerijpt, Kruidig, Rijk, Soepel, Vol |
| Drink moments | Barbecue, Lekker luxe, Met vrienden |
| Sommy Pairing Beschrijving | Diepe, jammy Primitivo met complexe aroma's van donker overrijp fruit, kaneel, tabak, cacao en koffie en een warme vanille-chocoladeachtige finish die de volle, rijpe smaak draagt. Dankzij de stevige structuur, rijpe tannines en zoetig fruit combineert hij perfect met rundvlees, lam, hartige pasta's en barbecue omdat hij tegen intense smaken opgewassen is; denk aan gegrild entrecote of lamsbout met rozemarijn, langzaam gegaard sukadelap of een tomatenrijke ragù en houtovenpizza met pittige salami, en bij kazen doet hij het uitstekend bij gerijpte pecorino of een krachtigere cheddar. |
At Cignomoro it is very consciously about the choices they make and have made. They consciously chose Puglia, consciously for the vineyards and to grow their vines there. They chose this because they believe that they can make wine here that speaks. The power of the sun, wind and sea ensure that every sip is unique. They chose the “red lands” between Manduria and Carosino.
Since nature has set times that should not be rushed, those who drink Cignomoro choose something that clearly says who they are. They have chosen to do something different and be distinctive in Puglia and offer a very different taste from the historic wine tradition in Puglia. Wine is given time at Cignomoro and people follow the clock of nature, but with the latest vinification techniques without forgetting the value of a family winery, they ensure that the wines of Cignomoro can be counted among the best in Puglia.
Diepe, jammy Primitivo met complexe aroma's van donker overrijp fruit, kaneel, tabak, cacao en koffie en een warme vanille-chocoladeachtige finish die de volle, rijpe smaak draagt. Dankzij de stevige structuur, rijpe tannines en zoetig fruit combineert hij perfect met rundvlees, lam, hartige pasta's en barbecue omdat hij tegen intense smaken opgewassen is; denk aan gegrild entrecote of lamsbout met rozemarijn, langzaam gegaard sukadelap of een tomatenrijke ragù en houtovenpizza met pittige salami, en bij kazen doet hij het uitstekend bij gerijpte pecorino of een krachtigere cheddar.
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