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.
An intense shade of ruby red with hints of dark orange. Unique aromas of red berries and fresh herbs. Dry on the palate, well balanced and full bodied with lasting flavours of dried fruits.
A superb accompaniment to mature hard cheeses, roasted pork, beef steaks and all game dishes.
Plant training and density: Typical “Alberello” method (free-standing bush training).
Plant density is around 5000 plants per hectare, with a very low yield of 1.8 kg per plant.
Age of vines: Between 25 and 35 years old.
Harvest: The grapes are harvested manually in mid-September and placed in wooden
crates of 15 kg each.
Vinification: The grapes are de-stemmed and delicately crushed to minimize damage to
the skin. The grapes are subsequently macerated for 12 to 15 days at a controlled
temperature of around 18’C. Fermentation takes place at a controlled temperature of 25’C for
approximately 8 days. Frequent remontage and delestage are carried out to maximize
extraction of aromas and gentle tannins. After racking, malolactic fermentation is induced.
Ageing: 12 months in French oak barriques, 6 months in large oak