Primitivo

Meet Primitivo, affectionately known as the ‘early one’ in its native Italy as it matures early in the season. This dark-skinned grape variety is renowned for producing inky, tannic wines brimming with ripe fruit notes.

Originally from Croatia, Primitivo’s true home is Southern Italy and particularly the vineyards of Puglia. It has also conquered California, where it is known by another name – Zinfandel.

Primitivo generally produces big and bold, full-bodied wines with a high alcohol levels (often exceeding 15% ABV!). This is thanks to the warm climate in the regions where it grows allows it to fully ripen and develop high sugar levels. A sun-loving grape indeed.

The resulting inky-hued wines burst with dark fruit flavours like blackberry, cherry and plum. They also often have notes of black pepper, liquorice and dried herbs.

Primitivo’s versatility shines through in its range of wine styles, from dry reds and rosé to fortified and sweet options.

Primitivo has a long history, with roots dating back thousands of years. The grape earned its name from the Latin word “primativus”, meaning “first to ripen,” due to its tendency to mature early in the season.

Significant research has gone into the origins of the Primitivo grape. DNA analysis has shown it is identical to Zinfandel, a popular grape in California. Both are descendants of an ancient Croatian grape called Crljenak Kaštelanski. But it’s the sun-kissed region of Puglia – the “heel” of Italy’s “boot” – that’s regarded as Primitivo’s true home. The hot Mediterranean climate here is perfect for nurturing these grapes, allowing them to ripen fully.

Two key areas in Puglia are particularly famed for their Primitivo production – the Primitivo di Manduria DOC and Gioia del Colle DOC. In these regions, traditional dry Primitivo and sweeter styles of Primitivo are made.

But its journey doesn’t stop there. Primitivo has found welcoming soils in Mexico, Western and South Australia, South Africa and France’s Côtes de Thongue region.

Don’t be fooled by their thin, delicate skins – Primitivo grapes are powerhouses. They produce robust, full-bodied wines boasting punchy alcohol levels (often over 15% ABV).

The wines typically have a deep, ruby colour with a rich, ripe intense character.

The flavour of an individual Primitivo wine can vary depending on factors like grape ripeness, the growing region’s climate and barrel-ageing practices. Nonetheless, its signature full body and fruit-forward notes remain a constant, making it a cherished choice for red wine enthusiasts.

Primitivo generally shows off flavours of dark fruits such as plum, blackberry and black cherry, often coupled with notes of black pepper, liquorice and dried herbs.

Barrel-ageing Primitivo wines adds delicious notes of vanilla and cinnamon, black pepper, liquorice and sweet tobacco.

The wine’s aroma often mirrors its taste, with notes of dark fruits dominating, often layered with hints of spice, tobacco or chocolate, especially if the wine has been aged in oak.

Selecting a Primitivo? Top-quality Primitivo often comes from the Primitivo di Manduria DOC, where regulations stipulate that the wine must be at least 85% Primitivo. Primitivo di Manduria Dolce Naturale, a naturally sweet and sometimes fortified style, is also well-respected and can be a delicious dessert wine.

Beyond this, vintage can play a role in quality, with warmer years often resulting in richer, fuller wines.

In the US, oak barrels can take the spotlight when it comes to ageing Primitivo, infusing Italian Primitivo with those iconic California-esque notes of dark chocolate and spice. Not all Primitivo wines are oak-aged, however – and many winemakers in Italy use traditional methods that might include different types of oak or other ageing methods. Some are made in a fresher style that emphasises the fruit character, using stainless steel for fermentation and ageing.

Primitivo’s bold, fruity character and high alcohol content make it a natural partner for hearty, robust dishes. It pairs wonderfully with grilled or smoked meats, perfect for barbecues. It also complements rich pasta dishes, particularly those with a beef or tomato-based sauce.

For vegan or vegetarian pairings, consider dishes such as stuffed bell peppers, lentil or bean stews or grilled vegetables. The savoury depth of Primitivo can also be an excellent match for hard, mature cheeses such as Parmesan and Gouda.

Learn more in our beginner's guide to food and wine pairings. 

Like any other full-bodied red wine, Primitivo shines when served at room temperature, generally around 15-18°C. However, you can go a bit cooler to further balance the alcohol and enhance its fruit flavour. Be cautious of serving it too warm, as the elevated alcohol content can overshadow the wine’s delightful flavours.

It’s best to decant Primitivo wines for about 30 minutes before serving to allow the tannins to soften. And don’t forget to pour it into Burgundy-style wine glasses – this allows those juicy, rich aromas to blossom fully.