This flies off the shelf, it has dark rich red fruits. A smooth red, that’s easy drinking, and affordable without compromising on flavour.
Cantine Paololeo, Passitivo Primitivo Organic
£13.70 Per Bottle
Out of stock
The appassimento method of drying the grapes gives a fully ripe notes of black berry jam, black cherry and blueberry with some stewed fruit of raisins. After ageing in French and American oak, vanilla notes compliment the fruit with soft tannins on the finish.
Paolo Leo, born in 1960, was born into a family where producing wine was an inevitable legacy; in the early 20th century, the forefather 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.
Today he is still an heir, the namesake Paolo Leo, son of Nicola, to lead the new winery, together with his wife Roberta and his eldest sons Nicola and Stefano, who are paving the way for the younger brothers Francesco and Alessandro.
In mid-August, when the grapes have reached perfect ripeness, a particular technique called “giro del piccielo” is applied. It consists in throttling the stem of the bunches in order to prevent the nutrition of the berries, thus inducing a natural drying on the plant. The bunches are left to dry for about 12 days, losing about 25-30% of their weight in liquids, and concentrating the aromas and flavors before harvesting.