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Vines Negroamaro ( %)

Color: ruby ​​red with garnet reflections.

Bouquet: ample and spicy bouquet, with hints of berries such as black cherry, black currant and blueberry, spicy notes of black pepper and licorice and vanilla and chocolate nuances.

Taste: the body is full, with soft and enveloping tannins balanced by the right freshness. Long and persistent finish of black berried fruits and spices.

Food matches: first courses based on meat sauce, second courses of red meats, game and cold cuts; aged cheeses, both hard and soft, provided they have intense flavors; dark chocolate.

Negroamaro is considered the main grape of Salento oenology. This indigenous variety of unknown origins has an excellent content of tannins and sugary substances, giving rise to intense, elegant, fruity but also spicy wines. Its content in resveratrol is also known, an antioxidant and anti-cancer substance present in other black grape varieties but in high quantities only in Negroamaro.

TRAINING SYSTEM: traditional 50 year old Apulian sapling, with short pruning, with spurs with two small buds to make the most of the resources available in the soil.

SOIL: medium texture

DENSITY OF PLANT AND YIELD: 4500 plants per hectare and 1.2 kg of grapes per plant

GRAPE HARVEST: The manual harvest is carried out in the early hours of dawn, cooler and less humid, to preserve freshness and aroma; the bunches are placed in not too large boxes, of about 5 kg, to preserve their integrity, and quickly brought to the cellar, avoiding unwanted maceration or fermentation. This is a very delicate phase, because it is essential to prevent the deterioration of the grapes that can occur between the harvest and the pressing.

VINIFICATION: once in the cellar the grapes are de-stemmed and fermented in steel at a controlled temperature of 25 ° C for 8-10 days. The maceration on the skins lasts 12-15 days, with pumping over and soft pressing of the marc.

 

MATURATION: 3 months in steel, 12 months in American and French oak barrels and 3 months in bottle

Paolo Leo

Paolo Leo, born in 1960, was born into a family where making wine was an inevitable legacy; the progenitor began at the beginning of the twentieth century to vinify his grapes in Masseria Monticello, then it was his son Paolo Leo who inherited the land and built the millstone in the town. And today he is still an heir, the homonymous Paolo Leo, Nicola's son, to guide the new winery, together with his wife Roberta, to his eldest sons Nicola and Stefano who pave the way for the younger brothers Francesco and Alessandro The family is proud of all the awards received but, as Paolo recalls - "Our primary relationship is that with the land and with our customers, we have shown that in Puglia there was the possibility of producing quality wines, internationally recognized, which could show elegance and finesse while always maintaining the original character. "(Paolo Leo) The management of the company is familiar but supported by faithful collaborators, which makes total work sharing possible. The rich assortment offered includes wines in which the young winemaker Nicola Leo expresses all his passion. They are real creations with which his adventure began; wines that reflect his passion, his tastes, his philosophy and which highlight the fabulous potential of the owned vineyards located in the heart of the Negroamaro Park. “Wine must excite and satisfy, it is the result of the fusion between soil, stock, climate and man. This combination, which apparently resembles a mathematical formula, is called into question every day, only respect for nature and the passion for noble work allow us to obtain the same result every time "(Nicola Leo)

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