Paolo Leo Passitivo Organic Primitivo 2015, Puglia

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Paolo Leo Passitivo Organic Primitivo 2015, Puglia
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Here's a southern Italian red wine to remember. Top Puglian wine which uses a special technique; they call it 'il giro del picciolo', whereby the stem holding the grape bunches is broken. This stops any more water or nutrients getting to the grapes. They continue ripening for 12 days until being hand-harvested.

Having lost around 30% of their weight, the concentrated grapes are fermented without pressing, giving a gloriously velvety-rich depth to the resulting wine. The wine then gets a short time in American oak to add a deliciously vanilla tone.

The kind of red wine you can indulge in by itself, with a cheese board, or richly-flavoured dishes.

Organic Italian red wine that's a real surprise. There's so much depth here, thanks to the partially-dried grapes, which happens naturally on the vine. If you love a rich red wine with hard cheeses or red meats, you're in for a very special treat. Superb
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Regular Price: £12.99

Special Price £10.39

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Percentage Alcohol

14.5

Region

Puglia

Grape Variety

Primitivo

Country

Italy

Style

ArrayFull-Bodied Red, Oaked Red

Vintage

2015

Food Match

ArrayBeef, Cheese (Strong), Game Meats

Organic

Organic

Regular Price: £12.99

Special Price £10.39

  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

The Paolo Leo winery has been in the same family hands for five generations, so has been well-placed to witness the dramatic changes in Puglian wine fortunes over the years.

The focus today is very much on producing Italian wines of real character and value, wines which reflect the rich history of Puglian wine.

The new winery was built in 1989 and boasts state of the art winemaking and ageing facilities. The investment Paolo Leo has made, both in their vineyards and in the winery, is clearly reflected in the outstanding quality of the wines.
More Paolo Leo wines

The Winemaker

Nicola Leo is the latest family member to take the reins as winemaker at Paolo Leo. Looking after the estate's 30 hectares of Primitivo and Negroamaro (with smaller amounts of Fiano and Chardonnay), is the first priority, making sure grapes are of top quality ready for the winemaking process.

Harvest is by a combination of both manual and machine harvesting, into small containers so as not to prematurely damage the grapes. Winemaking varies, depending on the wine (some of Paolo Leo's wines use semi-dried grapes to concentrate flavours), but always focuses on limiting intervention to make as natural a wine as possible.

The Region

Down in Italy's deep south lies Puglia (or Apulia in English), effectively the 'heel' of the Italian 'boot'. Whilst it's not the most famous Italian wine region, you'll be surprised by how good the wines are from this quiet corner of Italy.

We say 'quiet', but in fact, Puglia produces more wine than the whole of Australia, albeit only a minority bottled as Puglian wine. As you can imagine, the climate here lends itself to some richly-flavoured red wines, especially those from Primitivo and Negroamaro grapes.

Classic Meditteranean summers and winters that are never too harsh make for some Italian red wines you'll enjoy discovering.
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Blue Cheese Burgers

Burgers are red wine are a match made in heaven but don’t forget the blue cheese element which could scuper your wine choice. To contrast the creamy, salty notes (not forgetting acidity) of the cheese, head to rich, fruity reds with good acidity.
Full recipe

Venison Stew With Sage-Infused Glazed Carrots

Rich, earthy flavours call for rich, earthy wines. Thankfully most countries offer a red that fits this category, and an aged Rioja fits the bills perfectly with its notes of sweet and savoury spice with dark, dried fruit flavours.
Full recipe

Baked Stuffed Aubergine with Walnut & Roquefort

With a lot of strong, rich flavours in this baked dish, you need to match the salty cheese with acidic tomato, savoury aubergine and nuts. Try a medium bodied red with enough fruit flavour to contrast with the saltiness in the cheese.
Full recipe


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