Intense ruby red. On the nose, spicy fruit and toast aromas. Dense body on the palate, soft with elegant tannins, balanced grape. Pressed on the mash for 8 months, then pressed and aged in stainless steel tanks for 18 months and then in large oak barrels for 2 years. After bottling without stabilization and filtration with minimal addition of SO2, it is aged in the bottle for another 8 months. The grapes were grown on “controspallieri libera” according to Rudolf Steiner's theory. With the synergistic method, the soils are no longer ripped open, ploughed, the “underworld” of the plants remains an undisturbed, intact ecosystem, the leaves are pulled up on the trellises and shade the grapes. Humus forms again within a short period of time, CO2 is definitely trapped in the soil, the water from the torrential rains is stored before the traditional drought can cause no damage to the vines in summer. Conclusion: Primitivo intelligent, biodynamic, climate-active, healthy but a bit more expensive and demanding than the% spreads used in the wine industry. (nature wine)