Type: Red Wine
Country: Italy
Region: Puglia
Code: PREC001
Grown in the Sava area in the warm Puglia region of southern Italy, a hand harvested Primitivo that is supple, refined and a wine that just grows in the glass.
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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 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 reach perfect maturity, the grapes are slightly dried. The grapes are left to dry for about 12 days and thus ensuring a natural drying process. They lose about 25-30% of their weight. 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 optimizing 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 racking, malolactic bacteria are added to induce malolactic fermentation.

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 nurishment. This creates a 30% reduction in liquid and a concentration of raspberry and cherry flavours, enhanced by a hint of blood and spice."

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