Paolo Leo, born in 1960, was born into a family where producing wine was an inevitable legacy; in the early 20th century, his father began to vinify his grapes in the Monticello Masseria, then his son Paolo Leo, born in 1960, was born into a family where producing wine was an inevitable legacy; in the early 20th century, his father began to vinify his grapes in the Monticello Masseria, then his son Paolo Leo inherited the land and built the palmento (the first stone building used to produce wine) in the village.
The Appassimento method is where, following the maturation of the grapes until a high sugar level is reached, a drying is obtained in the plant, or a concentration of all the solid components of the grape that enhances aromas and flavours. This technique, feasible only in regions with an excellent climate such as Salento, gives rise to robust wines, with a marked character of overripe fruit without however an exaggerated sweetness.
100% Primitivo
The wine is aged for 5 months in American oak barriques and 6 months in stainless steel tanks.
Intense ruby-red colour, with a complex bouquet, reminiscent of cherries, raspberries and redcurrants. The oak ageing adds a pleasant roasted and spicy aroma. On the palate, it is full-bodied, supple and well-balanced with a long finish.
Try at the BBQ, or with mature Cheese, or roast ham
