Il Brutto Negroamaro Primitivo 2018
Salento Rosso IGP
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If it weren’t for Angelo Maci, many of the last remaining century-old vines in Puglia would have been uprooted by now. But Angelo turns their tiny quantities of dark, spicy grapes into a very special red of remarkable depth and satisfying richness.
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Wine Details
- Red - Medium Bodied
Italy- Blackish Red With Crimson Rim
- Negroamaro-based blend
- 9.75 Units
- 13% ABV
- 31 December 2022
Flavour Profile
Tasting notes
Big, ripe bramble and damson flavours with lavish herbal spice
Allergy information
Contains Sulphites
The Story Behind the Bottle
If you’re a fan of the sort of reds you can only get from ancient, ultra sunny vineyards, then chances are you’ll love Il Brutto. So low yielding and unprofitable were these heirloom Negroamaro and Primitivo vines that the growers in Puglia were planning to rip them out. Tony Laithwaite stepped in and offered to make it worth their while to carry on tending them. He also engaged his old friend Angelo Maci from the nearby award winning Cantine Due Palme winery to turn the grapes into a magnificent red. The vines’ twisted trunks may be ugly (‘brutto’) to outsiders but they’re things of beauty to those in the know. Serve this treasured red with casseroled lamb shanks or, if feeling inspired, spit roasted suckling pig. It’s so worth it!
If you’re a fan of the sort of reds you can only get from ancient, ultra sunny vineyards, then chances are you’ll love Il Brutto. So low yielding and unprofitable were these heirloom Negroamaro and Primitivo vines that the growers in Puglia were planning to rip them out. Tony Laithwaite stepped in and offered to make it worth their while to carry on tending them. He also engaged his old friend Angelo Maci from the nearby award winning Cantine Due Palme winery to turn the grapes into a magnificent red. The vines’ twisted trunks may be ugly (‘brutto’) to outsiders but they’re things of beauty to those in the know. Serve this treasured red with casseroled lamb shanks or, if feeling inspired, spit roasted suckling pig. It’s so worth it!
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