Gianfranco Fino Primitivo ES Red 2018

The ES Red Primitivo is a true work of art, created from 14 unique individual cuvées. Each individual plot goes through its own vinification process and is only mixed with the others shortly before bottling. Gianfranco Fino tastes each plot again to make sure it is perfect. Only then is it the cuvée that touches and convinces him the most and can be combined into this Riserva.
Anyone who believes that the perfection of the ES can no longer be surpassed will be proven wrong by the Riserva . This wine rarity is not only bombastic, but even surpasses the ES in complexity and length. Nevertheless, it retains the same seductive elegance and unique temperament that make the ES so special.

Type: Red Wine
Style: Full-bodied, Opulent
Grape Varietal: Primitivo
Tastes Like: Comparable to an Amarone, with blackberries, dried figs, and sweet spices, finishing with plush tannins.
Alcohol Percentage: 16.5%
Closure: Cork
Size: 750mL
Region: Puglia, Italy
Terroir: Limestone-rich soils
Aging: 24 months in French oak
Serving Temperature: 16-18°C

Gianfranco Fino's "ES" is a testament to the winery's commitment to excellence, showcasing the pinnacle of Primitivo's potential with its richness and complexity.

Seafood: Grilled swordfish with a balsamic glaze.
Poultry: Duck confit or roast chicken with herbs.
Vegetarian: Truffle risotto or eggplant parmigiana.
Meat: Braised lamb shanks or venison stew.

Pecorino Romano: Salty and firm, balancing the wine's bold flavours.
Aged Asiago: Nutty and rich, enhancing the wine's depth.
Fontina: Creamy and mild, complementing the wine's texture.
Gorgonzola Piccante: Tangy and bold, offering a luxurious contrast.

Braised Lamb Shanks

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 cup red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tsp rosemary
• Salt and pepper, to taste

Instructions:

1. Season lamb shanks with salt and pepper. Heat olive oil in a large pot and brown shanks on all sides. Remove and set aside.
2. Sauté onion, carrots, and garlic until softened. Stir in tomato paste and rosemary.
3. Deglaze with red wine and reduce slightly. Add beef stock and return shanks to the pot.
4. Cover and simmer for 2-3 hours until tender.
5. Serve with mashed potatoes or polenta.

Tip: Pair with Gianfranco Fino Primitivo ES Red for a decadent experience.