Black soil is of alluvial origin and consists of actual dark soil deposits originated from the decomposition of organic material (ancient forests) and rock erosion. These lands are sometimes marshy and deep, but also fertile and productive. The harvest in black soil takes place in mid/late September, obtaining a very spicy Primitivo, with notes of black pepper, rhubarb and licorice together with a dense and persistent tannic structure.

The aging in French and American wood enhances the mentholated and balsamic notes of this Cru. It was here that they over grafted the Californian Zinfandel scions coming from one of the most important vineyards in America: the famous Ridge Geyserville. Zinfandel and Primitivo – it is now proven – are genetically identical. Twenty years ago, however, the only way to study their relation was to have them planted side by side.

There is a strong sense of responsibility within the Felline Family. As top man Gregory Perrucci himself puts it they have “Values, knowledge, traditions and experiences that constitute a precious heritage with which we support our work in the vineyards, in the winery, on the markets around the world. Among the people. We call it Culture, the French say Terroir.” Gregory dedicates himself to Primitivo, to the purchase of interesting vineyards and to modern winemaking techniques, many of which learned during his numerous trips to California. Trips in which he also investigates the link between Primitivo and Californian Zinfandel. Felline is the go-to place for the best for the area’s Primitivos.