Red · Primitivo
Lavarossa
Our Red Wine LAVAROSSA is a premium organic Primitivo IGT Puglia crafted by Azienda Agricola Giuliani. Born in the sun-baked hills of Central Murgia, this 14.5% full-bodied red wine expresses the authentic terroir of Puglia with intense fruit, elegant spicy notes, and a harmonious, balsamic finish.
- Format
- 750ml
- Alcohol
- 14.5% vol.
- Serving
- 18°C (64F)
For licensed trade enquiries — informational only, no online sale.
Tasting notes
intense ruby red with reflections, it charms thanks to its delicate fruity charge and its notable balsamic scent, typical of the wonderful territory of provenance. Light and elegant spicy scents complete the complex and enveloping smell. It strikes with its strong and mild tannins, perfectly balanced with the heat and energy that the wine expresses. Good sapidity and freshness, delicate and persistent balsamic returns. Long and coherent closing, complex and armonic wine, full and elegant, it is undoubtedly a wonderful expression of Primitivo of Gioia del Colle.
Food pairings
Excellent with mixed roasts, mushrooms, meat dishes and ragout, hard aged cheeses.
The producer
Giuliani Vini
Nestled between the sun-baked hills of Turi and Gioia del Colle in Puglia, Azienda Agricola Giuliani has been crafting authentic Apulian wines since 1886. Guided by the philosophy "Amore per la terra, passione per i vini" — love for the land, passion for wine — the estate focuses exclusively on indigenous varieties: Primitivo, Negroamaro, Nero di Troia, Susumaniello, and Fiano. Their flagship Primitivo Gioia del Colle DOC has earned international recognition, including the prestigious Tre Bicchieri award from Gambero Rosso. Every bottle is an expression of a territory, a family, and a way of life that has remained unchanged for generations.
From the estate
- Region
- Gioia Del Colle (BARI) – Puglia
- Soil
- Red land with outcropping rocks that, once crushed, give roots limestone and relief from the summer heat
- Harvest
- in September, first and second decade
- Vinification
- Manual harvesting with selection of grapes, stalks removing, pressing, pre-fermentative maceration at 10°C for 24-48 hours. Thermal-controlled maceration and alcoholic fermentation by indigenous yeasts for about 10 days at 24-28°C. Racking and pressing of pomace by a soft press.
- Ageing
- malolactic fermentation in steel containers and following refining in concrete tanks.