TASTING NOTE This has a bit of everything you want in a red wine: plenty of ripe and juicy berry fruit, but all balanced by well-judged oak, pleasant tannic structure, enough acidity to keep things fresh and some bottle age for added complexity. PRODUCER In its fifh generation,Paolo Leo is based in the Salento wine village of San Donaci.The story of this beautiful estate began at the turn of the twentieth century,when Antonio Leo started to vinify the grapes grown in the vineyards of “Masseria Monticello”.The winery has enjoyed constant investment over the years and is today a modern winery,with a capacity of 120,000 hl and a barrel room housing 1000 French and American oak barriques.Mainly indigenous grape varieties are grown in the 80 ha of vineyards:Primitivo,Negroamaro,Fiano.The company is certified,BRC/IFS,ICEA Organic,EQUALITAS. VINEYARD INFORMATION The soil is predominantly calcareous-clay, with more sandy areas and others with exposed rock. This kind of soil together with the mild climate have made Salento, a sub-region of the Apulia region, a fertile soil, so that its economy is based on agriculture. The Adriatic coast is ofen beaten by the cold Tramontana wind, the Ionian side by the hot winds of south-African origin; this diference in temperature between the two seas gives rise to a nocturnal ventilation. This condition causes an important thermal excursion which is decisive for the final quality of the grapes and therefore of the wines. VINIFICATION The harvest is at dawn. Stemming and sof pressing of the grapes. Fermentation at a controlled temperature of 25 ° C. 12 months in French oak barrels, 6 months in large oak barrels, 4 months in stainless steel tanks and 4 months in bottle. PAIRING DESCRIPTION Excellent with pasta dishes, roast meats and mature cheese.
