Features
Name:
Fiore di Vigna Primitivo Salento PGI 2021
Terrain:
clayey
Cellar
The PaoloLeo winery is divided into two wine cellars, the first is located in the heart of Salice Salentino DOC (San Donaci) the second, inaugurated in'August 2020, is at the gateway to Primitivo di Manduria DOC (Monteparano). The winery is flanked by an agricultural company that owns more than 70 hectares and an ancient 16th century farmhouse surrounded by vineyards. Paolo Leo, born in 1960, was born into a family where producing wine was an unavoidable inheritance; and today it is still an heir, the eponymous Paolo Leo, Nicola's son, who runs the new winery, together with his wife Roberta and sons Nicola, Stefano, Francesco and Alessandro, flanked by loyal collaborators. The company has been present on the Apulian and international market for years, and has always operated with respect for the environment and its territory rich in tradition and history. Vines are grown on predominantly clayey-calcareous soil, with sandier areas and others with emerging rock, with a mild climate that has made Salento, a fertile sub-region of the Puglia region, which bases its economy on agriculture.
Description
'Fiore di Vigna' is the result of passionate work in the fields obtained from an ancient vine variety, the Primitivo, capable of producing fine wines in Salento, where the long sunny days are countered by the sea breeze, and where the large temperature changes allow the grapes to rest overnight, ripening slowly and preserving their freshness
Organoleptic characteristics:
Intense garnet red colour. On the nose, the bouquet is enveloping and pleasantly spicy, with hints of black berry fruit, slightly wilted, and cherries in spirit. The velvety tannins and good structure create a round and ripe taste, balanced with adequate acidity. Long aftertaste of dried figs and black cherry.
Storage time:
5-6 years
Vinification
After a period of light raisining, the grapes are destemmed and fermented in steel at a controlled temperature of 25°C for 8-10 days. Maceration on the skins lasts 15-18 days, a period necessary for a complete extraction of aromas and tannins
Acknowledgements
