The bottle of Nascìddò with the Primicerio label

Primitivo, Gioia del Colle DOC, 75 cl

Pure Primitivo from one hectare of red soil, hand-harvested in contrada Liponti. In the Gioia del Colle dialect, the name means ‘born here’.

97DoctorWine, 2019 vintage

96DoctorWine, 2017 vintage

Online sales temporarily suspended.

To order Nascìddò, write to ordini@vignaliponti.com: we will reply with availability and shipping details.

The vintages

2023

€ 40

Available, 3,500 bottles produced

Fermentation: In 70 hl steel tanks at 25 °C, 8-9 days' maceration, three pump-overs a day
Ageing: 24 months in steel, 8 months in 500-litre oak tonneaux at 15 °C, at least 2 months in bottle

2019

€ 30

Last bottles, 5,000 bottles produced

“Endless, spectacular nose. A palate of great impact, with fruit and substance masterfully handled. A truly unforgettable finish.”DoctorWine, Guida essenziale ai vini d'Italia 2022, 97/100

Fermentation: Slow, anaerobic, in temperature-controlled concrete tanks
Ageing: 2 years in steel and 2 years in bottle
Alcohol: 14,5% vol

2017

€ 30

Last bottles, 5,000 bottles produced

“Tar-coloured. On the nose carob, figs and black mulberries, smoky notes, tobacco, coffee and nutmeg. A finish in a class of its own.”DoctorWine, Guida essenziale ai vini d'Italia 2021, 96/100

Fermentation: Slow, anaerobic, in temperature-controlled concrete tanks
Ageing: 2 years in steel and 2 years in bottle
Alcohol: 14,5% vol

The 2020, 2021, 2022 vintages are sold out.

In the glass

Ruby, soon turning to garnet. On the nose plum, blueberry and raspberry, then gunpowder, toast and graphite. On the palate it is soft but savoury and fresh, with fine tannins and a very long finish.

Tasting notes by Nico Bove on the 2017 and 2019 vintages.

At the table

With grilled meats from a Murgia fornello, a steak, a medium-aged Podolico caciocavallo. But also with Pata Negra ribs slow-cooked at low temperature.

And with the Puglian Sunday dish: orecchiette with braciole ragù.

Nascìddò with a plate of orecchiette with ragù and braciola

The vineyard

Location: Contrada Liponti, Gioia del Colle (BA), 365 m above sea level, on level ground
Soil: Medium-textured red soil, sub-alkaline, shallow, over karst limestone
Vineyard: 1 hectare, planted in 2010, facing north-east, rows running north-east to south-west
Variety: 100% Primitivo, vertical trellis with spur-pruned cordon, 4,000 vines per hectare
Yield: 6 tonnes per hectare
Harvest: By hand in mid-September, carried in crates
Agronomist: Dr Gianvito Masi
Winemaker: Benedetto Lorusso