Study of peculiarities of the morphology of Primitivo
Apex of bud: straight, open, cottony, yellowish green with red wine border, red colour of dorsal face of the internodes.
Leaf: average size, pentagonal. Cavity in open lyre, often closed, with frequent delimitation with nerves of the border on both sides; side superior cavities as U with superimposed borders, inferior as U with parallel border. Wavy blade, wrinkle, quite dense. Principal nerves of the superior side with pigments of red to the first bifurcation.
Bunch: long cm 14-17, dense, cone- cylindrical shaped, simple, winged or double; visible peduncle, short, large, half wooden , green and medium pedicels, with evident head-ring; brush of average size, yellow, reddish, with gradations of purple, separation of pedicel from simple grape.
Grape: spheroid, average size (mm 13-17), oblique round section, pruinose peel, blue, medium thickness, wine juice, sweet and juice pulp with aromatic fragrance.
Budding: 25 march- 10 April
Blooming: 10-25 May
Maturation: 1-10 July
Maturation of grapes: end of August
Falling of leaves: 10-30 November
Agronomical attitudes of cultivation
Production: quantitatively inconstant, but of high quality. It prefers medium mixture lands, clayey- calcareous, deep. It assures better oenological results with a medium rearing and low expansion, with short and rich pruning (as the sapling of Puglia with 4-5 spur).It presents fertile braces, that give a second later production (equal to 20-30% of principal one).
Sensibility to diseases and adversities, on the average proof to grape-mildew and oidium, little proof to rots and spring frost. It is sensitive to the dry-spell and to summer climates, which can wither and burn the grapes.
Alcoholic degrees: 12-16 vol. %
Total acidity: 6-9 g/l
Organoleptic judgement on wine
Its grapes are used in particular for oenological transformation. The wine-making in purity allows to obtain a high wine of high alcoholic gradation, with a ruby colour, balanced,, warm, wide volume, persistent, well structured for the presence of noble tannins harmonized with the substance. The wine presents fragrances of jam of plums, of red fruits, oriental spices and hay and tobacco. The colouring and the fragrances are exalted if the vine are cultivated in hill. The alcoholic content increases if the vines are cultivated in the plain. The wine improves its peculiarities if it is aged. The better product are obtained if the grapes are refrigerated after the harvest.