Botter, Primitivo Doppio Passo
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Puglia | Italy Plump black cherry, blueberry, raisin and lavender. Off-dry, round and super-smooth. About the Producer The “Doppio Passo” winemaking process involves a double fermentation step, where a portion of the grapes are harvested later and allowed to partially dry, then the first fermentation wine is passed over these dried grape skins for a second fermentation, resulting in a richer, fuller-bodied wine with concentrated flavours, similar to the “Ripasso” method used in Valpolicella; the name “Doppio Passo” translates to “double step” in Italian, referring to this double fermentation process. Food Pairing Pizza, lasagne and burgers.
