Red · Primitivo – Malvasia
Morettino Rosso
Our Red Wine MORETTINO ROSSO is an authentic and versatile Apulian red wine crafted by Azienda Agricola Giuliani. A unique blend of Black Malvasia and Primitivo, this 12.5% wine delivers a strong territorial character with vibrant red fruit notes, making it an excellent choice for a variety of occasions.
- Format
- 750ml
- Alcohol
- 13% vol.
- Serving
- 18°C (64°F)
For licensed trade enquiries — informational only, no online sale.
Tasting notes
Ruby red color with beautiful violet reflections. The nose reveals intense, typical aromas of red fruit, including cherry, blackberry, black cherry, and plum. On the palate, it is full and balanced with vibrant fruity returns, a pleasant acidity, and velvety tannins. It concludes with a dry finish, showcasing a strong territorial character, structure, and freshness.
Food pairings
Pairs wonderfully with first courses, roasted white and red meats, mushrooms, cold cuts, and medium-long-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 soil with a high presence of rocky outcrops in the Central Murgia region (Turi, Gioia del Colle, and Putignano). When crushed, these rocks provide essential limestone and cool the vines' roots during the arid Apulian summer heat.
- Harvest
- Manual harvesting during the first and second ten days of September.
- Vinification
- Manual harvest with careful sorting of the bunches, followed by destemming and crushing. Pre-fermentation maceration takes place at 10°C for 24-48 hours. Temperature-controlled maceration and alcoholic fermentation using indigenous yeasts last for about 10 days at 24-28°C. The process concludes with drawing off and soft pressing of the marc.
- Ageing
- Malolactic fermentation occurs in stainless steel containers, with subsequent refinement in both concrete and steel tanks to maintain the wine's freshness and structure.