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Masseria Cuturi 'Tùma' Primitivo, Salento IGT, Puglia, Italy 2022
Sale price
$30.00
Regular price $23.00Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Masseria Cuturi is a historic estate in Manduria, considered the cradle of Primitivo in Puglia. Revitalized with a focus on organic viticulture, the estate combines centuries of tradition with a contemporary respect for terroir. “Tùma” is named in homage to Don Tommaso Schiavoni, who first planted Primitivo at Masseria Cuturi in the prized “Conca d’Oro.” The wine represents a fresh yet authentic expression of Primitivo from the Salento peninsula.
- FARMING: Certified Organic
- VARIETY: 100% Primitivo
- TERROIR: Clay and limestone soils at 50m elevation; 4,500 vines per hectare; trained on espalier with Guyot system.
- VINIFICATION: Grapes harvested in early September. A few weeks of maceration before fermentation in stainless steel vats at controlled temperatures (22–28 °C). Full malolactic fermentation in steel.
- AGING: 6 months in stainless steel vats before bottling.
- TASTING NOTES: Deep ruby red with lighter ruby edges. Aromas of blackberry, fresh black fruit, and sweet spices. The palate shows juicy black fruit, sweet licorice, and supple texture with a fresh, lively finish.
- FOOD PAIRINGS: Braised and roasted meats, semi-aged cheeses, savory dishes, and spiced or herb-seasoned foods.
- ALCOHOL: 14.5%
- PRODUCTION: 28,000 bottles
Sale
Sale
Sale price
$30.00
Regular price $23.00Masseria Cuturi is a historic estate in Manduria, considered the cradle of Primitivo in Puglia. Revitalized with a focus on organic viticulture, the estate combines centuries of tradition with a contemporary respect for terroir. “Tùma” is named in homage to Don Tommaso Schiavoni, who first planted Primitivo at Masseria Cuturi in the prized “Conca d’Oro.” The wine represents a fresh yet authentic expression of Primitivo from the Salento peninsula.
- FARMING: Certified Organic
- VARIETY: 100% Primitivo
- TERROIR: Clay and limestone soils at 50m elevation; 4,500 vines per hectare; trained on espalier with Guyot system.
- VINIFICATION: Grapes harvested in early September. A few weeks of maceration before fermentation in stainless steel vats at controlled temperatures (22–28 °C). Full malolactic fermentation in steel.
- AGING: 6 months in stainless steel vats before bottling.
- TASTING NOTES: Deep ruby red with lighter ruby edges. Aromas of blackberry, fresh black fruit, and sweet spices. The palate shows juicy black fruit, sweet licorice, and supple texture with a fresh, lively finish.
- FOOD PAIRINGS: Braised and roasted meats, semi-aged cheeses, savory dishes, and spiced or herb-seasoned foods.
- ALCOHOL: 14.5%
- PRODUCTION: 28,000 bottles