Paolo Leo – Passitivo Primitivo pairs well with beef, game, meat pasta and pizza, roasted vegetables, stews, zuppa di faggioli (Italian bean soup), chilli con carne and strong cheeses.
Paolo Leo – Passitivo Primitivo contains added sulphites. Read more.
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The grapes are picked up from low-yielding vineyards in areas near Sava in Salento, south of Apulia. Primitivo grape is grown by the traditional head-trained way.
Primitivo grapes are carefully picked up by hand at the end of August.
In mid-August when the grapes reach perfect maturity, the grapes are slightly dried using “il giro del picciolo”(the twisting of the stem) technique. This technique involves twisting the stem of the grape bunches so that no futher nourishment reaches the grapes. The grapes are left to dry for about 12 days and thus ensuring a natural drying way. They lose about 25-30% of their weight. Such a way allows the concentration of flavours and natural sweetness of the grapes.
After destemming, the grapes are gently pressed, allowing the skin to remain intact and optimizing color extraction. Fermentation takes place at 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.
About 25% of the wine is aged for 12 months in French and American barriques.
It is a full-bodied, rich and powerful wine. It has an intense ruby red colour . 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.