Primitivo Appassimento, Preciso

Cantine Paolo Leo

An intense ruby red coloured wine. The nose is complex with aromas of cherries, raspberries and currants. The oak ageing adds a pleasant toasty, spicy character. The palate is full bodied with flavours of dried fruit, slight raisin character, plums, damsons, garrigue and a hint of spice. The finish is rich and full with good, sweet fruit flavours in an excellent balance.

A superb accompaniment to red meat dishes and cheese.

In mid August when the grapes have reached perfect maturity, we carry out a specific technique called "II giro del Picciolo". This consists of "twisting" the stalk of the bunches so that no nourishment will reach the grapes, resulting in 25-30% loss of liquid over a period of around 12 days - in effect a drying technique which happens directly on the vines themselves. Such a process allows the concentration of flavours and a natural sweetness of the grapes. After destemming, the grapes are gently pressed, allowing the skin to remain intact and optimising colour extraction. Fermentation takes place at a controlled temperature of 22-25°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 transferring into large oak vats, malolactic bacteria are added to induce malolactic fermentation. The wine is bottled approximately 6 months after harvest with minimal filtration.

Wine Merchant Magazine, Tried and Tested, April 2023: "You can dry your grapes on straw mats or you can make it happen on the living vine, as is the case at this Puglian estate, where the stalks of mature berries are twisted to stop further nourishment. This creates a 30% reduction in liquid and a concentration of raspberry and cherry flavours, enhanced by a hint of blood and spice."