Cantine Paolo Leo, 'Passitivo', Primitivo Organic Appassimento

Deep ruby red; pronounced ripe cherry and black cherry, with spicy notes and hints of coconut and chocolate. Well structured body, with smooth tannins and a lingering finish of ripe forest fruits.

Brindisi province, southern Puglia, "Alberello Basso" vine training method (bush vine). Clayey soil. The Primitivo grapes are carefully picked by hand in late August.

In mid-August, when the grapes have reached perfect ripeness, a pre-harvest withering technique called "Il giro del Picciolo" 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 25-30% of their weight in liquids, and concentrating aromas and flavors before harvesting. After destemming, the grapes are gently crushed, allowing the skins to remain intact for a better extraction of colour. Fermentation takes place at a controlled temperature of 22-25 °C for 8-10 days. In order to obtain greater aromas and soft tannins, frequent pumping over and délestage are carried out. After racking takes place the malolactic fermentation. 6 months in 2°passage American oak barrels, 6 months in stainless steel tanks.

5 months in oak barriques and 6 months in stainless steel

Main courses based on red sauces, meat and game; well-seasoned risotto, mushrooms, mature cheeses and cold cuts.