Tasting note:
Paolo Leo Cardinale Primitivo.
On the nose it gives an intense bouquet of black berries, mainly blackcurrant that fades into notes of licorice and coffee. On the palate it is decisive, with velvety and enveloping tannins. The freshness is structural and offers a persistent finish of berry jam and spices.
Food Match:
Goes great with well-seasoned main courses based on red sauces, meat and roasts; aged cheeses with intense flavours, forest mushrooms and game.
Producer/Region:
Paololeo, founded in 1989, is a Salento winery with its headquarters in San Donaci, inside the Negroamaro Park. The project was born from Paolo Leo and his passion for the land and the territory. The love for Puglia, the expertise, the strength of the family, the economic, ethical and environmental sustainability (Equalitas certified) are the essential characteristics of the company, which mainly cultivates native vines of the territory, first of all Primitivo, Negroamaro, Malvasia Bianca and Nera. In addition to the San Donaci winery and the agricultural company, the company also owns the Monteparano winery , in the heart of the Primitivo di Manduria production area. The company is run by a family but supported by loyal collaborators, which makes total sharing of work possible.
Vineyard/Vinification:
Primitivo grapes ripen very early, which explains their name. Interestingly, just 20 days after the harvest, Primitivo vines produce new grapes, traditionally called “second harvest”; these younger bunches are used by the winemaker to increase the freshness and acidity of these bold wines, giving a wonderful balance to the rich berry fruit and spice character.
The grapes are destemmed and fermented at a controlled temperature of 25 °C for 8-10days. A maceration on the skins follows, during 15-18 days, to improve the delicate extraction of tannin sand flavours. Matured 3 months in American oak barriques and 6 months in steel.
For m ore information about the producer: https://www.paololeo.it/
