Tasting notes: Passitivo Appassimento 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: Passitivo Appassimento Primitivo
Roasted red meats, game and hard cheeses.
Region/Producer:
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.
The grapes are selected from low-yielding vineyards (50 yeasr old) near Sava and Salento in Puglia, “Alberello Basso” vine training method (bush vine). Clayey soil.
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. Approximately 25% of the wine is aged for 12 months in French and American barriques.
