Red · Primitivo
Chakra Rosso
Our Red Wine Chakra Rosso (Primitivo) is a soulful expression of the Apulian territory by Giovanni Aiello. Crafted using the innovative "vendanges entières" technique in open vats, this 14.5% Primitivo offers unmatched elegance and a complex bouquet, reflecting the essence of the Murgia karst landscape.
THB 1,510 750ml
For adults aged 20 and over only.
Tasting notes
It delights the senses with aromas of fresh plums, red berries, and blackberries. Ageing in barriques and tonneaux lends refined notes of tobacco, dark chocolate, and subtle balsamic nuances, balanced by vibrant acidity and a persistent finish.
Food pairings
Excellent with structured meat dishes, such as lamb, roasted or grilled meats, game, and medium-aged cheeses.
The producer
Giovanni Aiello – Enologo Per Amore
Guided by the conviction that wine is the most authentic expression of its land, Giovanni Aiello crafts his "Chakra" line as an energetic journey through the unique karst landscapes of Puglia, where the essential beauty of the fertile terrain (spanning Putignano, Castellana Grotte, Alberobello, and Fasano) is mirrored in his signature hand-painted labels. This deep connection to the land is defined by the region's remarkable geology, where the vineyards thrive in a rare, harmonious karst terrain characterized by a red, clay-limestone soil rich in "skeleton" and surfacing limestone rock. In this environment, vine roots must penetrate deep into karst fissures to seek nourishment and water, a challenging process that imparts a distinct, refined energy and an intense aromatic profile to every wine, effectively allowing the character of the Apulian landscape to speak through the glass.
From the estate
- Region
- Canale di Pirro – Valle d’Itria – Puglia
- Soil
- Karst-natured soils located between Castellana Grotte and Alberobello, characterized by their rarity and ability to support particularly precious vines.
- Harvest
- in September, first and second decade
- Vinification
- Innovative "vendanges entières" technique where carefully selected whole bunches are used in open vats to enhance elegance and enrich the bouquet.
- Ageing
- Malolactic fermentation in second and third-passage barriques and tonneaux; the wine rests on its fine lees until the following spring. Aged in the bottle for 6 months before release.
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