Nebbiolo Primitivo White Blend Spain Cataluna Penedes 750ml

The Nebbiolo grape varietal is widely understood to be the fruit responsible for Italy's finest aged wines. However, its popularity and reliability as a grape which gives out outstanding flavors and aromas has led it to be planted in many countries around the world, with much success. These purple grapes are distinguishable by the fact that they take on a milky dust as they begin to reach maturity, leading many to claim that this is the reason for their unusual name, which means 'fog' in Italian. Nebbiolo grapes produce wines which have a wide range of beautiful and fascinating flavors, the most common of which are rich, dark and complex, such as violet, truffle, tobacco and prunes. They are generally aged for many years to balance out their characteristics, as their natural tannin levels tend to be very high.

As with many European grape varietals, there is some debate regarding the precise origins of the Primitivo grape. Most people now agree that it probably came from Croatia, where it is still used widely in the production of red wine, and it known as Tribidrag. However, today it is a grape most commonly associated with the powerful red wines of Puglia, the heel of Italy’s boot, where the intense sunshine and brisk Mediterranean breezes produce grapes of remarkable character and balance. Primitivo is a dark grape, known for producing intense, inky, highly tannic wines, most notably the naturally sweet Dolce Naturale and the heavy and complex Primitivo di Manduria wines. Primitivo tends to be naturally very high in both tannin and alcohol, making it ideal for both barrel and cellar ageing, which brings out its more rounded and interesting features.


Primitivo is not the easiest grape to grow or manage, and it has had something of a difficult century. Indeed, by the 1990s, there was little interest in Puglian wines in general, and winemakers were neglecting their Primitivo vineyards and looking to other, more commercially viable varietals. However, the last decade has seen this grape come well and truly back into fashion, with new techniques and a heightened interest in native Italian grape varietals bringing Primitivo back into the spotlight. It is now widely loved for its intensity and ability to be paired with strongly flavored foods.

Ever since the Phoenicians and Romans brought their knowledge of vine cultivation to Spanish soils, the country's culture has grown alongside wine production, with wine being a vital part of Spanish identity and Spanish traditions. Each region of Spain has a wine quite distinct from the others, and it is produced by smallholders and families as much as it is by large companies and established wineries. From the relatively mild and lush regions of La Rioja to the arid plateaus that surround Madrid, grapes are grown in abundance for the now booming Spanish wine industry, and new laws and regulations have recently been put in place to keep the country's standards high. By combining traditional practices with modern technology, Spanish wineries are continuing to produce distinctive wines of great character, flavor and aroma, with the focus shifting in recent decades to quality over quantity.

The beautiful Spanish wine region of Catalunya has a history of viticulture which stretches back for over a thousand years, and has been influenced by a wide range of people who moved through the region, and brought their wine making skills and expertise with them. The region itself is a sizeable one, covering an area of sixty thousand hectares, and within this space there resides over two hundred individual wineries, ranging from small, independent and traditional ones to the larger, mass production bodegas known around the world. The terroir of Catalunya is varied, and ranges from being dry and arid, to more lush and green in the wetter parts of the region which are closer to the coast. This variation in terroir results in a fantastic range of grape varietals being grown, and a wide range of wine styles are produced within Catalunya.


The vital, active Penedes wine region is located in the province of Catalonia along the northeastern Mediterranean coast. Marine influence allows production of many different styles of wine in three separate elevations (Bajo, Medio and Superior, between 825 ft (250 m) and 2600 ft (500-800 m)). Beginning in the 1960s, the active Torres enterprise helped to revive the area, starting with experimental vineyard plantings of native, French and German varieties. They also introduced modern vinification methods and temperature-controlled fermentation in stainless steel, with the result of clean, dependable wines in a reasonable range of prices. Many Penedes red wines are well made and well priced. Common red varietals are Garnacha, Carinena and Monastrell, with some Tempranillo (here known as Ull de Llebre) and Cabernet Sauvignon.

Modern methods were also critical in sparking the region's cava (sparkling wine) industry centered around the Penedes town of San Sadurna de Noya. After old red vineyards were lost to phylloxera around the turn of the century, replanting featured white varieties that came to be most used for sparkling wines: Macabeo (Viura), Xarel-lo, Parellada, and increasingly, Chardonnay. Cavas are produced in huge quantities with automated production that allows the traditional methode champenoise, but these sparkling wines, described as earthy, mushroomy, or rubbery in taste, have distinctly different flavors from Champagne and may be an acquired taste. The best cavas contain more chardonnay and can have notes of pear, peach and mandarin orange. For still white wines, Parellada is favored, supplemented by Riesling, Muscat of Alexandria and Chardonnay.