Primo Rosso, first red in Italian, is a blend of many old world varietals, many which have been grown here for over a century: Zinfandel, Primitivo, Carignane, Petite Sirah and Syrah were grown on the benchlands and hillsides of the Ukiah and Redwood Valleys. All of these grape varieties make beautifully fruity wines with good dark colors, full tannins and good balanced acidity. These varieties complement each other in so many different ways.
This creative blend produces a wine of extraordinary balance. This wine has a dark purple-garnet color, with fruity aromas and flavors of plums, blackberry jam, spice and earth with hints of toasty oak. Rich full flavors, ample tannins and balanced acidity seamlessly carry through to a long, complex finish. You will never find a red wine in the world that has been aged longer in oak barrels for this price.
Enjoy this wine with grilled steaks, pasta with forest mushroom sauce and lamb chops with rosemary and garlic sauce. Primo Rosso also make a great companion to hard well aged cheeses.
Winemaking
The grapes were hand-harvested at an average of 26.0 degrees brix in
the months of September and October. After crushing the grapes into
small open-top stainless steel tanks, the must was cold soaked for 4 days
and pumped over and punched down twice daily for 2 weeks during
fermentation, before being pressed off into French, Eastern European
and American oak barrels. The wines are never racked off their
secondary sediments leaving them to protect the wine and give the wine
an earthy complexity of a wine that is worth many times its price. After
aging in barrels for an average of 48 months, the wine was egg white
fined, rough filtered and bottled.
Winemaker Comments
This creative blend produces a wine of extraordinary balance. This wine
has a dark purple-garnet color, with fruity aromas and flavors of plums,
blackberry jam, spice and earth with hints of toasty oak. Rich full flavors,
ample tannins and balanced acidity seamlessly carry through to a long,
complex finish.
Winemaking Data
Fermentation & Aging
Fermentation: 4 day average of cold
soak, pumped over and punched
down twice a day for an average of
14 days in stainless open top
fermentors.
Aging: average 36 months in French
and American Burgundy barrels.
Wine
Alcohol: 15.0%
Total Acidity: 7.0 g/L
pH: 3.47
Residual Sugar: 0.3% (dry)
Food Pairing:
Enjoy this wine with grilled steaks, pasta with
forest mushroom sauce and lamb chops with
rosemary and garlic sauce. Primo Rosso also
make a great companion to hard well aged
cheeses.
