Primitivo Salento "PILUNA" CASTELLO MONACI
| Sommelier score | 90/100 | 2025 |
| Winery | CASTELLO MONACI |
| Denomination | Primitivo Salento Igt |
| Vintage | 2023 |
| Grapes | 100% Primitivo |
| Alcohol content | 14,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | LE/2648 |
| Winery headquarter | Castello Monaci - Salice Salentino (LE) - Contrada via case Sparse |
| Bottle size | Standard bottle |
| Combination | Pasta all'amatriciana, Grilled meat, Cockerel grilled, Medium-aged cheeses, Gnocchi al ragù, Tagliatelle with mushrooms, Cold cuts and salami, Meat stewed |
| Region | Apulia (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Primitivo di Manduria |
Pilùna is a mono-varietal of Primitivo. The Castello Monaci company raises these grapes a few kilometers outside the DOC Primitivo di Manduria, therefore Pilùna falls within the specification of the IGT Salento. “Primitive” derives from "first native" as it is the first red berried variety to be ready for harvest. The name Pilùna indicates the ancient tufaceous containers in which oil and wine were stored. The grape variety used for its vinification is 100% pure Primitivo. The origin falls within the Protected Geographical Indication area of Puglia Salentina. For the vinification part of the wine matures for six months in barrique, the rest remains in steel; once blended, a wine with good aging potential is obtained, fruity and with a Mediterranean soul.
Primitivo Salento Piluna Castello Monaci’s features
On the organoleptic examination this wine shows a ruby red color with purple hues. The nose is characterized by a wide range of notes of ripe red fruit and black cherry jam, hints of vanilla and pepper, herbaceous hints of Mediterranean scrub. The taste in the mouth is soft and full-bodied, with a finish reminiscent of small red fruits and licorice.
Suggested food pairings while tasting this Primitivo Salento Piluna Castello Monaci
Piluna di Castello Monaci enhances roasted or braised meats, elaborate, spicy and long-cooking dishes and medium and long-aged stretched curd cheeses. The optimal serving temperature is 16 ° C in a large glass.
