Doppio Passo Primitivo was made in a manner that mirrors ripasso-style wines. Some of the Primitivo grapes were harvested when they attained full ripeness, while the rest were left to wither on the vines for an additional three to four weeks. The initial crop was crushed and fermented immediately. The “late harvest” grapes then underwent their own fermentation. Once that was completed, the first-harvest wine was “re-passed” on the dried Primitivo grape pomace, which initiated a second fermentation. The resulting blended wine is deeper in color, and elevates the fruit flavors to the forefront. Primitivo grapes are very expressive, so when this style of winemaking is used, a very juicy and almost sweet-tasting wine is the result.