Paololeo Primitivo

About the Producer:
 Paololeo was founded in 1960, in the region of Puglia, Italy. This family-run business possesses over 70 hectares of vineyards, two cellars of 35.000 square meters, and a modern cutting-edge bottling line capable of reaching 7000 bottles per hour. The soil is predominantly calcareous clay, with more sandy areas and others with exposed rock. This kind of soil together with the mild climate has made Salento, a sub-region of the Apulia region, fertile soil.

About the Wine:
 Fruit samplings are made in the vineyard, taking grapes from different bunches to determine the sugar content by means of a refractometric analysis. Mid-August, when grapes have reached perfect ripeness, a pre-harvest withering technique called “Il Giro del Piccolo” is applied. It consists in choking the stem of the bunches in order to prevent the nutrition of the berries, thus inducing a natural drying in the plant. The bunches are left to dry for about 12 days, losing about 25% to 30% of their weight in liquids, and concentrating aromas and flavors before harvesting. After destemming, grapes are gently crushed, allowing the skins to remain intact for a better extraction of color. Fermentation takes place at controlled temperature of 22°C. to 25°C. for 8 to 10 days with frequent pumping over and délestage. 25% of the wine is aged for 12 months in French and American barriques.

Organoleptic Notes:
 Deep ruby red color, with overripe fruit aromas of black berry jam, black cherry and blueberry, raisin and vanilla nuances. Full-bodied with a great structure, velvety and smooth tannins, well balanced by a good acidity. Long and lingering overripe fruit finish.

Pairing: Cured meats and aged cheeses; dishes based on red meats and roast, poultry, well-seasoned red sauces.