# Piantaferro - Intrigo Primitivo (NV)

- **Producer:** Vinicola Tombacco
- **Colour:** red
- **Type:** still
- **Grapes:** Primitivo
- **Region:** Puglia, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €10
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** plum, blackcurrant, cherry, black pepper, herbaceous, vanilla, toast, almond, prune, dried fig

## About this wine

Piantaferro - Intrigo Primitivo is produced by Vinicola Tombacco, a family-run winery established in 1919 in Veneto that bridges Northern technical expertise with Southern Italian grapes. Sourced from the sun-drenched Salento peninsula in Puglia, this wine captures the essence of the region's warm climate and coastal breezes. The name 'Piantaferro' (iron stake) honors the historical custom of driving an iron stake into the ground to mark the finest, mineral-dense soils, while 'Intrigo' represents the captivating and mysterious profile of these Southern Italian varietals.

## Interesting facts

- The brand name Piantaferro refers to the ancient custom of driving an iron stake into the ground to mark Puglia's most fertile soils.
- Vinicola Tombacco was founded in 1919 and initially focused on peach farming before transitioning entirely to winemaking.
- This wine won a prestigious Gold Medal at the Berlin Wine Trophy for its exceptional quality and value.

## Food pairing

This full-bodied, off-dry Primitivo pairs exceptionally well with rich, savory dishes. Its moderate acidity cuts through the fat of grilled red meats and rich pasta sauces, while its soft tannins and touch of residual sugar complement the intense, salty flavors of cured meats and aged hard cheeses without clashing.

## Wine making process

The winemaking process involves traditional red vinification with controlled fermentation temperatures between 22°C and 28°C in stainless steel vessels. During the first week of fermentation, three daily pump-overs (rimontaggi) are performed to extract color and soft tannins, which is reduced to one pump-over per day in the second week. After completing malolactic fermentation, the wine is aged in temperature-controlled stainless steel tanks to preserve its fresh, vibrant fruit character before bottling in the spring following harvest.