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A portable NIR device, the SCiO™ molecular sensor (Consumer Physics Inc., Israel) operating in the range 740–1070 nm, was used to determine some ripening parameters, namely total soluble solids (TSS), titratable acidity (TA), and pH, of Primitivo wine grape cultivar. Data of Primitivo berries trained to Guyot (unilateral) and bush-vine (named in Italy as 'Alberello'), were collected in the vineyard with the device and compared with laboratory analysis during the 2019 and 2020 seasons. The calibration models provided similar results for both Guyot and Alberello; the TSS model with R2 = 0.97, RMSE = 1.33, and RPD = 5.76 for Guyot and with R2 = 0.97, RMSE = 1.41, and RPD = 5.31 for Alberello were the best models. Finally, the calibrated models were validated on a different dataset showing that the device is eligible for non-destructive assessments of ripening parameters of wine grape cultivars. The best results were obtained for the TSS model validation with R2 = 0.95; RMSE = 1.86, RPD = 4.07 for Guyot and R2 = 0.92, RMSE = 2.53, RPD = 3.17 for Alberello. • NIR was tested as a predictive tool for the determination of ripening parameters in grape. • Primitive wine grape cultivar was trained to two systems (Guyot and bush-vine). • TSS, TA and pH predictions were successful for both systems. • Pre-processing techniques with 1st derivative and SNV resulted in better performances. [ABSTRACT FROM AUTHOR]