Paolo Leo, born in 1960, was born into a family where producing wine was an inevitable legacy; in the early 20th century, his father began to vinify his grapes in the Monticello Masseria, then his son Paolo Leo inherited the land and built the palmento (the first stone building used to produce wine) in the village. The Appassimento method is where, following the maturation of the grapes until a high sugar level is reached, a drying is obtained in the plant, or a concentration of all the solid components of the grape that enhances aromas and flavors. This technique, feasible only in regions with an excellent climate such as Salento, gives rise to robust wines, with a marked character of overripe fruit without however an exaggerated sweetness.
Primitivo ‘Passitivo’ Paolo Leo
Intense ruby red colour, with overripe fruit aromas reminiscent of black berry fruit jam, such as black cherry and blueberry, raisin and vanilla nuances. With a full body and great structure, its velvety and enveloping tannins are well balanced by the right freshness. Long and persistent finish of overripe fruit.