Soluno Primitivo Salento IGT in GP - Lorusso Michele

Soluno Primitivo Salento IGT in GP - Lorusso MicheleWhen you swirl the glass, this red wine reveals a high density and richness, which can be seen in the stained glass windows on the edge of the glass. Poured into a red wine glass, this red wine from Italy reveals wonderfully complex aromas of plum, Nashi pear, pear and morello cherry, rounded off by cinnamon, vanilla and cocoa bean, which are contributed by the barrel ageing. The Lorusso Michele Solone Primitivo Salento in GP impresses with its elegantly dry taste. It was bottled with 19.1 grams of residual sugar. As you would expect from a wine in this price range, this Italian naturally delights with the finest balance despite its dryness. Taste does not necessarily need a lot of sugar. The Solone Primitivo Salento in GP can justifiably be described as particularly fruity and velvety, as it has been vinified with a wonderfully sweet taste profile. On the palate, this powerful red wine is characterized by an incredibly velvety texture. Thanks to the balanced fruit acidity, the Solone Primitivo Salento in GP flatters the palate with a velvety feel without lacking freshness. On the finish, this youthful wine from the Apulia wine-growing region finally delights with its beautiful length. Once again, there are hints of plum and apple. Vinification of the Solone Primitivo Salento in GP by Lorusso Michele This red wine clearly focuses on one grape variety, namely Primitivo. Only the best grapes were brought in for this exceptionally powerful single-varietal wine from Lorusso Michele. After the harvest, the grapes are quickly taken to the press house. Here they are sorted and carefully crushed. Fermentation then takes place in large oak barrels at controlled temperatures. Vinification is followed by maturation on the fine lees for several months before the wine is finally bottled. Recommendation for Lorusso Michele Solone Primitivo Salento in GP This red wine from Italy is best enjoyed at a temperature of 15 - 18°C with spicy curry with lamb, ossobuco or red onions stuffed with couscous and apricots.