Cantine Paolo Leo

Paolo Leo's Salice Salentino vineyard includes 4 hectares of interplanted Negroamaro and Malvasia Nera vines, all trained using the typical "Alberello Pugliese" method (free-standing bush training) . The vineyard lies near the town of Salice Salentino, about 9km from the Ionion Sea. Capable of producing high quality wines and considered a very active and dynamic company, the Paolo Leo winery is well known for its quality range of wines which it produces wines for everyone to enjoy.

Straw yellow shot with green; very full and intensely fruity on the nose with exotic fruit such as melon and banana, featuring hints of citrus reminiscent of grapefruit. On the palate it is very well balanced, with a good acidity backbone and length.

A superb accompaniment to shellfish, fish and seafood. Pair also with white meat and cheese.

The harvest is at night in order to preserve the freshness of the fruit, and in boxes of 5 kilos to store the integrity of the product. The pressing follows a cold maceration of the skins for 6-8 hours to extract as much of the flavour from the grape. Followed by soft pressing, static clarificatio of the must and fermentation. The fermentation process lasts 10-12 days at a temperature of 16-17°C. After fermentation, aging of the lees in stainless steel for 3 months.

Silver - International Wine & Spirit Competition 2017. 4 Stars - Harpers Wine Stars, 2018. The Times, July 2020, Top 100 Wines for Summer. Brian Elliott, Mid Week Wines, February 2021 "Drinking this soft and gently textured white from Southern Italy was likened by one commentator to getting an Italian “holiday vibe without the air travel”. While I cannot guarantee that effect, I can verify the high quality of the wine. Its minty, melon and pear flavours have an almost riesling-like acidity that works right through into the long finish where it contrasts attractively with the wine’s rich, savoury edges."