2022 Cielo e Terra Gran Maestro Primitivo di Manduria DOC Organic, Puglia

Cielo e Terra Gran Maestro Primitivo di Manduria DOC Organic is a commanding expression of southern Italy’s prized Primitivo grape, made from organically farmed vineyards in the heart of Manduria in Puglia. This is where Primitivo achieves its most intense, sun-soaked character, and the Gran Maestro bottling captures that power with polish and structure.

The vineyards sit on classic terra rossa soil, a striking red clay over limestone that retains moisture and promotes slow, even ripening. The vines are exposed to searing summer temperatures, but also benefit from breezes off the nearby Ionian Sea, which help maintain acidity and freshness. The result is intensely flavoured fruit with depth, richness and a distinctly Mediterranean feel.

Cielo e Terra is the winemaking partnership between the Cielo family, who have over a century of viticultural heritage in Veneto, and Cantine di Castelnuovo del Garda, a cooperative known for its sustainability ethos. The Gran Maestro line is their flagship organic range, combining traditional techniques with a commitment to environmental stewardship.

The Primitivo grapes are harvested at optimal ripeness, often late in the season for maximum sugar and flavour concentration. A portion of the grapes may be dried slightly on the vine or post-harvest to enhance intensity, following the region’s long-standing tradition. Fermentation takes place in stainless steel to preserve vibrant fruit purity, followed by maturation in oak barrels to add complexity, roundness and spice.

In the glass, this wine offers layers of ripe blackberry, black cherry liqueur, prune and sweet fig, woven with cinnamon, nutmeg, vanilla and a touch of balsamic lift. The palate is full-bodied and velvety, with plush tannins and just enough acidity to keep the richness in check. A subtle mineral edge comes through on the finish, a nod to the limestone bedrock beneath the clay.

This is a wine made for lovers of powerful reds with a sense of place. While it’s deeply appealing in its youth, especially with decanting, it will develop more savoury nuance over the next 5 to 8 years.

Pair it with osso buco, oxtail ragu, or aged pecorino with black olives and roasted peppers.