Primitivo is a mysterious grape with a rich history that’ll change depending on who you speak to. Some believe it was served at the Last Supper, others believe it to be the first, or primi, grape grown in Italy, and most, but not all, refer to it as being the same as Zinfandel. We’re not here to myth-bust all the theories but the Primitivo/ Zinfandel dilemma is central to describing the grapes wondrous profile.
So, Primitivo. It’s a red grape. Quite dense and ruby red, actually. And it was first introduced to Italy in the 18th Century to the Southern region of Puglia. It’s a descendent of the Croatian grape, Crljenak, and here’s where Zinfandel ties in as that’s also a descendent of Crljenak. Therefore they’re pretty similar but not quite the same, you know?
As the Primitivo grape became more popular the expression began to vary hugely. A large part of its production in Italy is high yield which does unfortunately sometimes mean flavours are more restrained and thin. However production that is low in yield is becoming more common and produces a juicy juice that’s hearty, fruit-forward, high in alcohol and well structured.
Nowadays it’s mainly grown in Southern Italy in Apulia - where it all began. This is the coastal region in the heel of Italy’s boot and is mostly flat with richl, nutritious soil. The climate varies whether you’re in the North or the South of the region as the North has a temperate climate and is comparably cooler whereas the Southern parts are mostly sunny and dry. This Southern part is where the Primitivo magic happens as the warmth allows the grapes to have plenty of time to ripen into the rich, juicy grapes they’ve always wanted to be.
Credit: Wine Folly
Now if we travel across the Atlantic Ocean we can find out how Primitivo became Zinfandel. Simply put - the Southern Italians heading to the USA took Primitivo with them. It had a rocky ride when it entered the US as its name was changed a few times and even an English name of Black St Peters was trialed. It also had to endure the Prohibition which saw vines torn out left, right and centre but it persevered and enjoyed a renaissance in the 1970’s.
This ‘renaissance’ happened alongside a boom in white wine production and consumption in the USA so to get in the game a White Zinfandel was created and landed on store shelves. The sales of this White Zinfandel didn’t exactly sky rocket but it’s all part of the story and helped people to realise that red, juicy, Zinfandel was the best kind of Zinfandel.
So that's that in a nutshell. And if you want to try some awesome Primitivo's go here. And for tasty Zinfandel's go here.
