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Type: Red Wine
Country: Italy
Region: Puglia
Code: CARL095
Grown in the warm Puglia region of southern Italy, what makes this wine so delicious is its sheer supple and mulled fruit character - not a square edge or awkward tannin in sight - it just grows in the glass - refined and highly addictive! A full bodied, rich and powerful wine. Intense red colour and with aromas and flavours of cherries, raspberries, plum spices and chocolate.

Specification

Type
Red Wine
Producer
Cantine Paolo Leo
Vintage
2025
Style
Dry
Country
Italy
Size
75cl
Region
Puglia
Main Grapes
Primitivo
Grape Mix
100%
Body
Rich, bold and robust
Genre
Vegan, Vegetarian
ABV
14%
Drinking Window
Drink Now
Closure Type
Screw Cap
Download Specification Sheet

Producer

Cantine Paolo Leo

Paolo Leo founded his Salento winery in 1989, situated in San Donaci, between Lecce and Brindisi, inside the Negroamaro Park. It is one of the leading Puglian wineries, renowned for its production of native varietals such as Primitivo and Negroamaro, and remains in the hands of the founding family.

Tasting Notes

A full bodied ruby red coloured wine, which is both rich and powerful. The nose is complex with aromas of over-ripe cherries, raspberries, redcurrants, plum spices and chocolate. On the palate, there are 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.

Food Matches

A superb accompaniment to red meat dishes and cheese.

Vinification

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 a process allows the concentration of flavours and antural sweetness of the grapes. After destemming, the grapes are gently pressed, allowing the sking 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.

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