100% Primitivo. Dark ruby red with ripe, dark plum aromatics complimented with hints of tobacco spice. It's medium-bodied with round, sweet tannins and fills the mouth with a balanced and solid finish.
A winemaking family of ancient Greek origins, the Palamà’s are also beloved and accomplished restaurateurs, icons in their hometown of Curtofiano, just south of Lecce. For 70 years, they only sold their wines in their own restaurant – until Small Vineyards came knocking at the door. Today, the winemakers are Ninì Palamà - son of Arcangelo, and a gregarious, larger than life character – and his son, Michele. Every year, even coming from one of Italy’s warmest climates, their wines provide a study in poise and restraint. With a backbone of Negroamaro and Primitivo, they are of course full-bodied, intense and unctuous, but thanks to a watchful eye, the wines are never overripe, with low alcohol (for the region) and carefully measured tannins. In many ways, the wines of Palamà capture the power of Italy’s south, together with the elegance of the north.
Centered on the Salento Peninsula, Nini’s 18 hectares of vines lie less than 1 hour from 3 different seas (the Adriatic, Ionic and Mediterranean), and the lifestyle is warm and relaxed. A far throw from places like Tuscany and Piedmont, Puglia is home to fishing villages, Greek ruins, and azure waters as far as the eye can see. All around are sub-tropical flora such as cacti, fig and persimmon trees, and the local, agro dolce cuisine reflects the multi-cultural (including Spanish and Phonecian) origins of this slow-paced paradise. Food pairings need not be complicated. Together with one of their wines, for example, something as simple as an oil-cured olive or sundried tomato can awaken the palate and make it sing! In addition, one thing we love about Palamà’s reds is their ability to pair as readily with seafood as with meat. In a maritime community such as theirs, it’s just as common to see Negroamaro paired with octopus or scampi as with pizza, or Primitivo served with char-grilled tuna over lamb.