Tasting notes: Paolo Leo Varietali Negroamaro
Deep ruby red with violet tinges; pronounced aromas of ripe red fruit, currant jam and raspberries with hints of plum and black pepper; full-bodied, well balanced and fresh. Medium long finish, with a fruity and spicy aftertaste.
Food Match: Paolo Leo Varietali Negroamaro
Pasta dishes, roast meat and mushroom, dishes, cured meats and medium-aged cheeses, risotto with vegetables, pizza.
Paolo Leo and his family specialise in the indigenous varietals of southern Italy and Puglia and have become well known in particular for their stunning Primitivo fromvarietal, to Appassimento, DOC Manduria and innovative southern Italian blends.
The story of this beautiful estate, in Salento, Puglia, starts at the turn of the 19th century when Antonio Leo started to vinify grapes grown on his 20-hectare estate, Masseria Monticello.
In the early 20’s Antonio passed the estate to his grandson Paolo Leo, who inherited the 20 hectares and built his own winery. This marks the beginning of Feudo Paolo Leo as it is known today.
In the 1950’s the 4th generation Leo family replanted the vineyards with Negroamaro, Primitivo and Malvasia Nera and in the 1980’s the fifth-generation Paolo Leo built a modern winery in San Donaci.
Today the winery has a capacity of 50,000 hl, a state of the art bottling line and over 500 French oak barriques and is run by the 6th Paolo Leo and his sons.
Paolo Leo and his family specialise in the indigenous varietals of southern Italy and Puglia and have become well known in particular for their stunning Primitivo from varietal, to Appassimento, DOC Manduria and innovative southern Italian blends.
For more information go to http://www.paololeo.it/