Tasting notes:
Paolo Leo Passitivo Primitivo. Intense ruby-red colour, with a complex bouquet, reminiscent of cherries, raspberries and redcurrants. The oak aging adds a pleasant roasted and spicy aroma. On the palate, it is full-bodied, supple, well-balanced with a long finish.
Food Match:
Roasted red meats, game and hard cheeses.
Region/Producer:
Paolo Leo, born in 1960, was born into a family where producing wine was an inevitable legacy. In the early 20th century, the forefather began to vinify his grapes in the Monticello Masseria. Then his son Paolo Leo inherited the land and built the palmento (the first stone building used to produce wine) in the village.
Today he is still an heir, the namesake Paolo Leo, son of Nicola, to lead the new winery, together with his wife Roberta and his eldest sons Nicola and Stefano. Who are paving the way for the younger brothers Francesco and Alessandro.
Vinification:
In mid August, when the grapes have reached perfect maturity, a special technique called “il giro del picciolo” (the twisting of the stem), is applied. This consists in twisting the stem of the grape bunches so that no further nourishment reaches the grapes. Thus inducing a natural drying of the grapes on the vine. The grapes are left on the plant for approximately 12 days. And lose around 25-30% of their weight in water, concentrating their flavours before harvest.
After de-stemming, the grapes are not crushed, allowing them to remain intact, reducing damage to the skins and optimizing colour extraction. Fermentation takes place at a controlled temperature of 28-30°C for 8-10 days. Frequent remontage and delestage are carried out in the early stages of fermentation in order to achieve soft extraction of aromas and gentle tannins. After racking, malolactic bacteria are added to induce malolactic fermentation. Approximately 25% of the wine is aged for 12 months in French and American barriques.
For more information about the producer: https://www.paololeo.it/
