Features
Name:
Salice Salentino DOC Riserva 2019
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
The Salice Salentino DOP denomination is one of the most representative identifications of Salento. The grapes used to produce this historic wine are mainly Negroamaro blended, in small percentages, with other indigenous Apulian red grapes. The Riserva version is aged for at least 24 months before release, of which 12 months are in large and small barrels. The vineyards are cultivated with the traditional 'Alberello Pugliese' system, a method that guarantees low yields and great concentration. A full-bodied and alegant wine.
Organoleptic characteristics:
Ruby red colour with garnet hues. The nose is concentrated, characterised by elegant perceptions of jammy fruit, plums and medlars. The spices play on nuances of black pepper, liquorice and aniseed. The body, round and full, is harmonious. Silky and enveloping tannins. Persistent, firm and warm finish.
Storage time:
2-5 years
Vinification
After the harvest, the grapes are destemmed and the crushed grapes are fermented in stainless steel at a controlled temperature of 25°C for 8-10 days. Maceration on the skins lasts 12-15 days with careful pumping over and soft final pressing of the marc.
Acknowledgements
Robert Parker 90/100
