Tagaro, Pinataro Primitivo di Manduria, 2024
Tagaro, Pinataro Primitivo di Manduria, 2024
- Red Still
- 75.0cl
- 14.5%
- Primitivo
Primitivo di Manduria has a reputation for sunshine in a bottle, and Tagaro's version does nothing to dispel it. Grown in the heel of Italy, this is Puglia at its most generous: ripe black fruit, a gentle sweetness that flirts with but never tips into jammy, and the kind of soft tannic grip that makes it instantly approachable. Primitivo, genetically identical to California's Zinfandel, thrives in this baked, sea-tempered corner of the south, and Manduria is where it finds its most expressive, full-throttle form.
This 2024 is young, vivid, and built for pleasure rather than contemplation. Drink it now, with something rustic and slow-cooked on the table.
- ❖ ABV: 14.5%
Grapes
Primitivo
Vintage report
The 2024 growing season across Puglia brought the kind of climatic whiplash that is becoming an increasingly familiar challenge for growers across southern Italy. A relatively cool, wetter-than-average spring gave way to a fierce summer with prolonged heat, putting pressure on viticulturalists to manage canopies and water stress carefully. Those who got their timing right — picking before the heat stripped freshness from the fruit — came out well. Those who pushed their luck less so. It was, in other words, a vintage that rewarded attentiveness over passivity.
The results are encouraging rather than uniform. Primitivo shows real depth and concentration without tipping into the jammy excess that warmer years can produce, while Negroamaro has held onto the savoury grip and dark-fruited intensity that makes it so compelling. Whites and rosés from Verdeca and Fiano look fresh and should be drunk sooner rather than later. The reds have the structure to evolve, though most are already approachable now and we'd expect them to drink well until 2028 to 2030 at their peak.
Tasting Notes
AppearanceDeep, opaque purple with a youthful violet rim.
NoseRipe black cherry, baked plum, and a whisper of dried thyme, with a warm, almost raisined edge from the southern sun.
PalateRound and generous, with soft tannins and a touch of natural sweetness carrying dark fruit through the mid-palate. There is a savoury, herbal lift that stops it becoming cloying.
FinishWarm, fruit-sweet, and persistent, with a gentle peppery farewell.
Overall impressionA sun-drenched, big-hearted red built for sharing, not solitude.
Food Pairings
In Manduria, this is the wine poured alongside slow-braised lamb or oxtail, rich with tomato and bay. Locals reach for it with orecchiette tossed in a hearty meat ragù, or with grilled sausages fresh off the barbecue. Aged pecorino and salty, cured meats also find a natural partner in its soft, fruity warmth. It is a wine for long, unhurried Sunday lunches rather than delicate seafood.
We think this wine would go well with
Serve at 16-17°C, slightly cooler than a typical red to keep the fruit lifted rather than jammy. Decanting for 20-30 minutes softens any youthful edges and lets the fruit open out. A generous, rounded glass works best, giving the wine room to breathe without needing the formality of a Bordeaux glass.
Manduria sits close to the Ionian coast in southern Puglia, where red clay and limestone soils sit over a bedrock that drains well despite the heat. The climate is properly Mediterranean, with long hot summers and sea breezes that keep the vines from baking entirely dry. Many of the region's Primitivo vines are old, low-yielding bush vines, alberello-trained and close to the ground, which concentrates flavour and sugar even under intense sun.
Primitivo di Manduria DOC covers vineyards around the town of Manduria in the province of Taranto, and is one of the few Italian appellations built entirely around a single grape's most powerful expression. Rules demand a minimum alcohol level reflecting the grape's natural ripeness, and the wines are typically richer and riper than Primitivo grown elsewhere in Puglia. It sits apart from lighter Puglian reds like Negroamaro-based Salice Salentino, trading elegance for sheer fruit intensity.
The 2024 growing season across Puglia brought the kind of climatic whiplash that is becoming an increasingly familiar challenge for growers across southern Italy. A relatively cool, wetter-than-average spring gave way to a fierce summer with prolonged heat, putting pressure on viticulturalists to manage canopies and water stress carefully. Those who got their timing right — picking before the heat stripped freshness from the fruit — came out well. Those who pushed their luck less so. It was, in other words, a vintage that rewarded attentiveness over passivity.
The results are encouraging rather than uniform. Primitivo shows real depth and concentration without tipping into the jammy excess that warmer years can produce, while Negroamaro has held onto the savoury grip and dark-fruited intensity that makes it so compelling. Whites and rosés from Verdeca and Fiano look fresh and should be drunk sooner rather than later. The reds have the structure to evolve, though most are already approachable now and we'd expect them to drink well until 2028 to 2030 at their peak.
FAQs
What does this wine taste like?
Ripe black cherry and plum with a warm, slightly sweet edge, soft tannins, and a herbal lift that keeps it from feeling heavy.
When should I drink this wine?
Now until 2030. It is made for early enjoyment, not long-term ageing.
What food should I pair it with?
Slow-cooked lamb, meaty pasta ragù, grilled sausages, or aged pecorino all suit its generous, fruit-forward style.
How should I serve it?
Serve at 16-17°C in a rounded glass, with a short decant of 20-30 minutes to let the fruit open up.
Is this a wine worth cellaring?
Not really. It is built for immediate pleasure rather than long-term ageing, so enjoy it within the next few years.
Want to know more?
Discuss your requirements with our account managers, Stephanie, Ed, & Jen
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