The aim of this study was to characterise the phenol, anthocyanin, volatile and sensory profiles ofPrimitivo wines. The wines were produced in three wineries located in the Gioia del Colle PDO (ProtectedDesignation of Origin) area (Southern Italy – Apulia Region). The grapes came from three vineyardsof different ages and were grown according to different training systems. The winemaking techniquesapplied also differed in some technological variables. The results obtained showed that all wines had a highalcohol content (15 to 16% v/v) and were rich in total phenols and proanthocyanidins. The anthocyaninprofile was characterised by the prevalence of non-acylated forms, of which malvidin-3-O-monoglucosideaccounted for 62 to 67% of the total anthocyanin, followed by the coumarate, acetate and caffeate forms.The volatile fraction was constituted mainly alcohols and esters, the latter having concentrations abovethe odour threshold. From a sensory point of view, all wines were judged positively, and presented higholfactory and gustatory persistence. The main odour attributes found were soft fruits, cherry and cloves.