Primitivo is an ancient Italian grape variety that has found fame in recent years for its bold, fruity, robust wines. Grown in many regions around the world, it has become a popular choice among wine lovers.

Primitivo grapes have thick, dark purple skins and produce wines with a full body, high alcohol content and intense flavours. On the nose, they have aromas of blackberry, plum, prune and dark berries, as well as hints of spice and leather. On the palate, they offer flavours of blackberry jam, black cherry, prune and spice, with hints of tobacco and coffee.

Primitivo is grown mainly in Puglia in southern Italy, where it is known as Primitivo di Manduria. It is also found in other regions across Italy, such as Abruzzo, Umbria and Sicily. Outside of Italy, the grape variety has been widely planted in California, where it is known as Zinfandel, and is also found in Australia, Chile, Croatia, Greece, Mexico and South Africa. Primitivo grapes are very heat-tolerant and thrive in Mediterranean climates, but can be sensitive to various diseases and weather conditions. They are usually early ripening, harvested in late September and early October.Primitivo is used to make a variety of styles of wine, including still, sparkling and fortified. Depending on the style, winemakers may employ a range of techniques, such as maceration, barrel-aging and malolactic fermentation. It is often to be used to make single varietal wine, some are blended with other international varieties or southern Italian varieties. Primitivo wines from Puglia are generally rustic and full-bodied, with a deep colour and intense, ripe fruit flavours. Those wines are alcoholic, with a considerate amount of tannins. In California, Zinfandels are typically more opulent, higher alcohol levels and intense flavours of dark fruit and spice, but softer in tannin. In other parts of the world, Primitivo wines tend to be lighter and more fruit-forward, with aromas and flavours of ripe red berry and plum. Primitivo wines are well-suited to a range of dishes, from spicy curries to roasted meats. They pair particularly well with robust flavours such as black olive, anchovy, and cured meat.

Primitivo is brought to Italy from Croatia, where it was know by the name Crljenak Kaštelanski, which is the original progenitor of the Primitivo variety in southern Italy.