Doppio Passo
Puglia · Italy
About the Winery
Doppio Passo is an Italian wine brand born in the early 2000s in the south of the country. Its name, which means "double pass" in Italian, describes the way its flagship Primitivo is made. In Puglia, the "heel" of Italy's boot, the Primitivo grapes are picked in two stages. About half are harvested at the normal time in early September, and the rest are left on the vine for another three to four weeks before picking. The early-picked fruit brings freshness and acidity, while the late-picked fruit brings ripe fruit and soft tannins. Vinified separately and then blended, the two halves come together in a wine that balances depth with easy drinkability.
Until about twenty years ago, Primitivo was barely known outside Puglia. Its popularity spread first through Scandinavia and then across Europe, and today it is often called the most recognised Italian red in Europe. Doppio Passo led that rise: producing roughly 27 million bottles a year, it is the largest Primitivo producer in the world. At a gentle 13% alcohol, with soft tannins and a refreshing line of acidity, it invites the next glass rather than weighing you down. It holds an average of 4.1 on Vivino across more than 30,000 ratings, and has earned gold at the Berlin Wine Trophy and Mundus Vini (Germany), as well as 96 points from the Italian guide Luca Maroni.
The second wine Swirl brings you is a Moscato from Sicily. Moscato is often assumed to be sweet, but this one is made in a drier style. Expect an exuberant nose of tropical fruit, sage, pear and banana, layered over a generous body shaped by the Sicilian sun and a saline, mineral edge drawn from the soil. It pairs beautifully with sweet-and-sour dishes, and just as happily with sushi, sashimi, shellfish and white meats: a natural companion at the table in the country of sushi.
Doppio Passo owns no vineyards of its own. It works with carefully selected growers in Puglia and Sicily, with three dedicated winemakers shaping each wine from well before the harvest, then blends and ages the wines at its own cellar in Veneto. The brand is a joint venture between Botter Mondodelvino, one of Italy's largest family-run wine groups, and Rotkappchen-Mumm, Germany's biggest wine and spirits company. With the goal of building the first truly global Italian brand, it is moving from Europe into North America and Asia. Swirl is the first and exclusive importer of Doppio Passo in Japan.
"What carried Primitivo around the world was not power but drinkability. The soft tannins and gentle acidity born from a double harvest: that is our philosophy."Alessio Pavan (General Manager, Doppio Passo)
Interview
What does the name "Doppio Passo" mean?
It means "double pass" in Italian and refers to the brand's signature method: harvesting the Primitivo in two stages. About half is picked at the normal time and the rest three to four weeks later, which builds the balance between acidity and ripe fruit.
Why is it so easy to drink?
At 13% alcohol, it is gentle for a Primitivo. Soft tannins and a measured line of acidity keep it from feeling heavy, so it suits almost any dish and leads naturally to the next glass.
How should I serve it?
The red Primitivo is one of the rare reds you can lightly chill (about 30 minutes in the fridge) in summer. It pairs well with casual food: pizza, pasta, barbecue and vegetable starters.
What kind of white is the Moscato?
A drier-style Moscato from Sicily. It has an exuberant nose of tropical fruit, sage and pear, with a generous body and a saline, mineral edge. It goes well with sushi, sashimi and seafood.
Where and by whom is it made?
It owns no vineyards, working instead with trusted growers in Puglia and Sicily while dedicated winemakers design each wine. Blending and ageing take place at the company's own cellar in Veneto.
What awards and ratings does it have?
An average of 4.1 on Vivino across more than 30,000 ratings, plus gold at the Berlin Wine Trophy, gold at Mundus Vini (Germany) and 96 points from Luca Maroni, among others.
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