Messapi 'IL TEO' Primitivo di Manduria DOP 2021

Messapi 'IL TEO' Primitivo di Manduria DOP is a bold and sun-soaked expression of Primitivo from Puglia’s prized Manduria zone - where heat, light and ancient soils create wines of richness and depth.

Made from 100% Primitivo grown in the warm, coastal vineyards of southern Italy, the grapes achieve full ripeness while Mediterranean breezes help retain balance. Traditional fermentation with careful extraction enhances colour and concentration, followed by a period of ageing that rounds the tannins and amplifies the wine’s natural generosity.

Rich, indulgent and unmistakably southern Italian. Perfect with slow-cooked meats, chargrilled steak, hearty pasta dishes or aged cheeses.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Velvety
Grape Varietal: Primitivo
Tastes Like: Comparable to a bold Zinfandel, with blackberries, dried figs, and cocoa, finishing with a velvety texture.
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Region: Puglia, Italy
Terroir: Red clay soils with limestone
Aging: 12 months in oak barrels
Serving Temperature: 16-18°C

Messapi is a celebrated winery in Puglia, crafting wines that embody the bold and vibrant character of the region. "IL TEO" is a stellar example of their expertise in producing premium Primitivo.

Seafood: Grilled swordfish with tomato and olive salsa.
Poultry: Herb-crusted duck breast.
Vegetarian: Wild mushroom tart or truffle pasta.
Meat: Slow-cooked beef ragu or venison stew.

Pecorino Romano: Salty and bold, complementing the wine's intensity.
Parmigiano-Reggiano: Aged and nutty, pairing beautifully with the wine.
Aged Gouda: Rich and caramelised, enhancing the wine's depth.
Gorgonzola Piccante: Tangy and robust, offering a striking contrast.

Beef Ragu

Ingredients:

• 500g beef mince
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups tomato passata
• 1/2 cup dry red wine
• 1 tsp oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pan. Sauté onion and garlic until fragrant.
2. Add beef mince and cook until browned. Deglaze with red wine.
3. Stir in tomato passata, oregano, salt, and pepper. Simmer for 30-40 minutes until thickened.
4. Serve over pasta and garnish with fresh basil.

Tip: Pair with Messapi "IL TEO" Primitivo for an indulgent meal.