A perfect balance of floral and spice on the nose. Perfumed notes of dark purple tulip, black Iris and lavender with a pronounced vanilla, ginger and cinnamon spiciness from oak-aging are delightful.
Full-bodied and complemented by warm and soft tannins with just the right amount of acidity. Voluptuous black cherry, dark plum, black currant and blackberry fruit balanced with coffee, dark chocolate and baking spices. Very fruit-forward with traditional earthy undertones make this a beautiful accompaniment to any picnic adventure.
Pair with manicotti, saffron risotto, Cornish game hen, aged cheddar cheese and spicy Italian sausage.
Eating handfuls of berries straight from the bush, your fingers stained purple for days to come.
Juicy dark berries picked straight from the bush, with a subtle hint of leaf and earthiness.
Fresh B.C. cherries out of the back of a truck, all eaten before you can get them home!
Think of the holidays - a warm and woody spice found in your favourite baked goodies.
Your windowsill herb garden gives off a lovely herbal smell every time you walk by.
2022 - 2026
A winery dating back to 1882, oenologist Antonio Coppi brought modern flare in the 1960s. Now run by his children Lisia, Miriam and Doni, they focus exclusively on indigenous grape varieties – the grapes that are native to this region. The barrel-aging room is still the original cellar built back in the late 1800s and the family has committed to keeping it that way along with pictures of their founding family members in honour of their memory. The family has kept the original equipment used to make the wines and offers private tours to visitors to show how the facility came from humble beginnings and grew into an award-winning winery. Today the use of state-of-the -art cold fermentation technology to produce quality wines of character is combined with the traditional methods of growing grapes in the vineyard and modern-day technology in the cellar to produce a wine where tradition meets quality.
Primitivo is the Italian ancient clone for zinfandel. Enjoy now or in five years from now at a temperature of 18 ºC.
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