San Marzano2019 Primitivo di Manduria Riserva ‘Sessantanni’, San Marzano
Puglia, ItalyVintage: 2019
“The Old Soul”
Deep garnet with purple edges, this Riserva is rich, powerful, and endlessly layered. Crafted from 60-year-old bush vines, it opens with aromas of black cherry, plum jam, and dried figs, lifted by cocoa, vanilla, and sweet spice. The palate is full-bodied and velvety – concentrated dark fruit wrapped in smooth tannins, with hints of liquorice, tobacco, and balsamic complexity. Generous but harmonious, it finishes long, warming, and luxurious.
For when: the evening calls for generosity and grandeur.
Pairs with: slow-cooked lamb, game stews, or dark chocolate desserts.
If this wine were a character, it’d be a seasoned storyteller – bold, captivating, unforgettable.
Sessantanni (“sixty years”) is San Marzano’s flagship, drawn from gnarled old bush vines planted in iron-rich red soils near the Ionian Sea. These ancient vines yield tiny quantities of intensely flavoured fruit, which the estate shapes with time in French and American oak. The result is a wine that defines Primitivo di Manduria, profound, age-worthy, and iconic.
Notable Awards
Tre Bicchieri, Gambero Rosso, 2024
99 Pts, Luca Maroni , 2024
Whats in the bottle
Primitivo 100%
12 Mixed Bottles *
£25.16
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* As part of a mixed case of any 12 bottles
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Description
In 1962, 19 vine growers from San Marzano, whose families had farmed the land for generations, combined their efforts to establish ‘Cantine San Marzano’. Through the decades, this cooperative has grown significantly, attracting over 1,200 top-quality vine growers. Using modern and technologically advanced vinification techniques, they produce elegant wines that pay homage to the ancient Apulian wine traditions. The fusion of time-honoured tradition, passion and contemporary techniques enables this winery to produce wines with distinctive varietal and regional characteristics while reflecting the local terroir. In 2022, San Marzano was awarded the ‘Cooperative Winery of the Year Award’ by Gambero Rosso.
The grapes were hand-harvested in an advanced status of ripening. Destemming and crushing were followed by cold soak maceration at 8°C for approximately 24 to 48 hours. Thermo-controlled maceration and alcoholic fermentation lasted for around 10 days with autochthonous yeasts at 24 to 26°C. Malolactic conversion took place in stainless steel tanks and then the wine spent 12 months in French and American oak barrels.
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