description
Details of wine
When we talk about Primosic we are faced with a company whose history is made not only of particularly ideal land for the production of grapes, but above all of men who with their work have preserved and are spreading a tradition that has been handed down from year to year .
Of course this does not mean not embracing modernity, but merging it with the teachings of the past in order to guarantee a production that manages to bind the different generations together.
Respect for the identity of the Collio lands is an indispensable element to give longevity to Primosic Reserves which represent a reality of great facet and importance.
The Primosic Metamorfosis Collio Rosso 2012 is made by manual harvesting, fermentation in steel tanks with indigenous yeasts followed by a phase in contact with the skins.The manolactic is carried out in cement tanks and then passed in French wooden barrels for 24 months and aged in bottle for another 24 months.
The characteristics of this wine are ruby ??red in color, fruity bouquet with a prevalence of small red fruits, dry and savory taste which, however, decreases with aging.
Ideal with game and red meats.
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Color
Rosso-rubino.
Smell
Bouquet pieno e fragrante con tenue profumo di piccoli frutti rossi.
Taste
Al gusto presenta un leggero sapore erbaceo, secco, sapido, che con l'invecchiamento si ingentilisce evolvendo in un unicum armonico molto gradevole e quasi vellutato con colore tendente al granato.
Details
Features
| YEAR | 2012 |
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| VINES | 70% Cabernet Sauvignon, 30% Merlot |
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| ALCOL | 14.00 |
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| FORMAT | 0,75 L Standard |
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Details
Informations
| CLASSIFICATION | DOC Collio Goriziano o Collio |
|---|---|
| TEMPERATURE | 16-18 |
| LOCATION | Oslavia (GO) |
| GROUND | Marna - arenaria "Ponca", molto povera in sostanza organica. |
| REFINEMENT | Il vino eleva successivamente in barrique di legno francese per 24 mesi, l'affinamento in bottiglia è di almeno 24 mesi. |
| ANNUAL PRODUCTION | 1800 |
| PLANTS FOR HECTARE | 4800-6500 |
| WINEMAKING | L'uva raccolta manualmente viene diraspata e la vinaccia posta in fermentini di acciaio dove inizia la fermentazione con lieviti indigeni e prosegue a contatto con le bucce per 19-21 giorni. Durante tale periodo si eseguono frequenti rimontaggi. Al termine della fermentazione segue il travaso del mosto vino in recipienti di cemento dove svolge la malolattica. |
| DECANTING | 2 ore |
| RETURN HALF | 5500 kg |
| SUGAR | 3.0 g/l |
| ACIDITY | 5.0 g/l |
Details
Awards
| EXPERT | YEAR | MARK |
| Bibenda | 2012 |  |
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CELLAR
Name: Primosic
Start-up year: 1956
Cultivated hectares: 32
Winemaker name: Marko Primosic
Address: Loc. Madonnina d'Oslavia, 3 - Oslavia (GO)
Web Site: www.primosic.com
The relation between these hills, and its inhabitants, and viticulture, is an essential part of the history of this peculiar region named Collio. Primosic winemakers are an appropriate demonstration of this liaison. Primosic attitude to always push forward the quality limits takes to the zonation project, in order to ascertain the cru characteristics and find the perfect match with the vines. A lifetime philosophy in which Primosic strive to determine its own wine expression in a distinctive balance between varietal and terroir. Today Sylvester Primosic is joined by his two sons, Boris as CFO and cellar coordiantor while Marko, CEO, also overview the export & marketing aspects.