A TERRA FIELD NOTES
Understanding Puglia, from soil to glass.
Original guides to Primitivo, Nero di Troia, old vines, serving and food. Written from the perspective of a tiny grower and producer.
What is Primitivo?
A clear guide to Primitivo: origin, taste, its relationship with Zinfandel and A Terra’s fresher interpretation.
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Old-vine Primitivo and alberello in Puglia
Why old alberello vines matter in Puglian Primitivo and how A Terra works a tiny parcel in Adelfia.
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What is Nero di Troia?
A guide to Nero di Troia: Puglian origin, style, pairings and contemporary interpretation.
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Primitivo vs Zinfandel: one grape, different wines
Primitivo and Zinfandel share a genetic identity, but place, climate and winemaking can create radically different wines.
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Temperature, glass, air and food pairings for serving a fresh, gastronomic Puglian Primitivo.
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Indigenous grapes of Puglia: beyond the stereotypes
A guide to Puglia’s key indigenous grapes, from Primitivo and Nero di Troia to Negroamaro, Bombino Nero and Minutolo.
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Wine from Bari and central Puglia
Soils, wind, elevation and grapes around Bari: a central Puglia distinct from Manduria and Salento.
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Puglian wine and food: pairing through freshness
Food pairings for Primitivo, Nero di Troia and Puglian rosato, from focaccia and orecchiette to raw seafood.
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Rosato from Puglia: more than a summer wine
How Puglian rosato is made, why colour does not measure quality and how to serve it at the table.
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Low-intervention wine in Puglia: what it means at A Terra
A concrete definition of low intervention: farming, fermentation, sulphur, filtration and stability choices.
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