Negroamaro Salento IGT BIO - Terreno - Paolo Leo
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The hot Salento climate accompanied by the winds of the Adriatic and Ionian seas make the grapes healthy, without the need for the aid of synthetic treatments; the Paolo Leo cellars in fact offer a vast line of ICEA certified organic wines.
The Negroamaro vines are grown in the rural area of San Donaci and Mesagne with a spurred cordon training system, on medium-textured soil. The grapes are harvested manually in 10 kg boxes in the early hours of the morning, this prevents the high summer temperatures from negatively affecting the freshness and aroma of the wine. In the cellar the vinification takes place by destemming, and then fermentation at a controlled temperature of 22-24°C for 8-10 days. Daily pumping overs are carried out which allow the extraction of colors and aromas from the grape pomace. Spontaneous malolactic fermentation starts immediately after alcoholic fermentation; the maturation takes place for a period of 5 months in stainless steel and for 1 month in the bottle.
It shows a ruby red color with lively violet reflections. On the nose there are intense sensations of red fruits, which are accompanied by notes of sweet spices. On the palate it is enveloping and full-bodied, fresh, with structured tannins that leave room for a long, pleasantly persistent finish.
A wine that proposes an excellent combination with robust dishes such as spicy first courses; it is also perfect with grilled meat and game, and is excellent with cured meats aged for a long time.
Producer: Paolo Leo