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Perrini - 'Senza Solfiti Aggiunti' - Primitivo - Salento, Puglia, IT - 2020
Perrini - 'Senza Solfiti Aggiunti' - Primitivo - Salento, Puglia, IT - 2020
Perrini - 'Senza Solfiti Aggiunti' - Primitivo - Salento, Puglia, IT - 2020
Perrini - 'Senza Solfiti Aggiunti' - Primitivo - Salento, Puglia, IT - 2020
Perrini - 'Senza Solfiti Aggiunti' - Primitivo - Salento, Puglia, IT - 2020
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Load image into Gallery viewer, Perrini - 'Senza Solfiti Aggiunti' - Primitivo - Salento, Puglia, IT - 2020
Load image into Gallery viewer, Perrini - 'Senza Solfiti Aggiunti' - Primitivo - Salento, Puglia, IT - 2020
Load image into Gallery viewer, Perrini - 'Senza Solfiti Aggiunti' - Primitivo - Salento, Puglia, IT - 2020
Load image into Gallery viewer, Perrini - 'Senza Solfiti Aggiunti' - Primitivo - Salento, Puglia, IT - 2020

Perrini - 'Senza Solfiti Aggiunti' - Primitivo - Salento, Puglia, IT - 2020

Regular price $20.00

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Dear Winestronaut, this is a wine near and dear to my heart. I first visited Mila and Vito Perrini back in 2010 and fell in love with their estate. My dad actually used to import them!

The wines here are cut from the rough, dusty earth of Salento. This Primitvo heavy wine is a representation of all that is good and easy down in Apulia - a place where dreams are lived daily ... if you dream of easy living and really really good food.

A winderfully crunchy and old school wine - The Salento IGT Here is just the right wine for any dang night at home with Pizza Pie!

In the very Southern part of the heel of the "Italian boot", which is really the Salento Peninsula of the Puglia region, the Perrini family have been making wine for generations. For many years most of the grapes were sold to local négociants, as the means and finances to estate-bottle were not available to many of the local contadinos.
Vito and his sister Mila Perrini converted their family’s 50 hectares to organic viticulture in 1993, long before many in the area had even considered it. They built an underground
cellar, definitively not the norm or the tradition in the region, and more importantly, a huge but necessary expense to make truly subtle wines, as opposed to the often too-heavy-handed fermentations of the region's native red grapes.
Their vines are 30-35 years of age on average and are spread over a number of zones in the hills and shoreline around
Castellaneta, near Taranto (incredibly, the town where Rudy Valentino was born). The vineyards are plowed in spring months and the yields are kept to around 55hl/ha. The grapes are picked by hand and immediately brought to the cellar in small baskets. The wines are then vinified in stainless at controlled temperatures for 12-14 days of maceration, then aged in stainless and glass-lined tanks.
The entire estate is certified organic, even by the USDA!

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