Organic Passitivo
Organic Primitivo Puglia IGP - Format: 75 cl
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16,50€
GRAPE VARIETY
Primitivo
AGEING
5 months in American oak barriques and 6 months in steel vats
ALCOHOL CONTENT
14 %
SERVICE TEMPERATURE
18° C
FOOD PAIRING
Main courses based on red sauces, meat and game; well-seasoned risotto, mushrooms, mature cheeses and cold cuts.
TASTING NOTES
Pronounced aromas of ripe cherry and black cherry, with a spicy notes and hints of coconut and chocolate
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Salento area, in Southern Puglia, offers the ideal environmental conditions for practicing organic farming. The high solar irradiation during most of the year, combined with the absolute absence of rain during the summer and the great ventilation, make it possible to produce healthy grapes, without the need of any pesticides or systemic chemical substances. This wine, on the other hand, was made following a pre-harvest withering technique, that allows the concentration of the components of the grapes to enhance aromas and flavors of overripe fruit.
GRAPE VARIETY: Primitivo
APPELLATION: Salento IGP
ORGANIC CERTIFICATION: ICEA Organic Certified, according to Council Regulation (EEC) No 2092/91
PRODUCTION AREA: Brindisi province, southern Puglia
TRAINING SYSTEM: traditional puglian bush vines
SOIL: clayey
PLANT DENSITY AND YIELD: 4500 plants per hectare and 1.8 kg of grapes per plant
HARVEST: For the whole period of the harvest, samplings were made in the vineyard, taking grapes from different bunches; this procedure is used to determine the sugar content by means of a refractometric analysis of the obtained juice. 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.
VINIFICATION: After destemming, the grapes are gently crushed, allowing the skins to remain intact for a better extraction of color. 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 the racking takes place the malolactic fermentation.
AGEING: 5 months in American oak barrels and 6 months in stainless steel vessels
ALCOHOL: 14%
CALORIES: 98 kcal / 100 ml
TASTING NOTES: deep ruby red; pronounced aromas of ripe cherry and black cherry, with a spicy notes and hints of coconut and chocolate. Well structured body, balanced with smooth tannins and a lingering finish of ripe forest fruits.
SERVICE: decant and serve at 18 °C
FOOD PAIRING: main courses based on red sauces, meat and game; well-seasoned risotto, mushrooms, mature cheeses and cold cuts.
Additional information
| Weight | 1650 g |
|---|---|
| Vintage | |
| Aging process | 5 months in American oak barriques and 6 months in steel vats |
| Size | 75 cl |
| Alcohol Degree | 14 % |
| Line | Passitivo |
| Temperature | 18° C |
| Type of wine | rosso fermo biologico |
| Vine Variety | Primitivo |
Awards and Prizes
| Honor / Award | Vintage |
Punteggio |
|---|---|---|
Cantine Paololeo
If it is true that behind every bottle of wine there is always a story to tell, that of Paololeo wines is a simple and beautiful story, just as all the family stories are.
There have been five generations of winemakers who, united by a passion for wine and never leaving their land, have built a piece of history of the winery which, today as then, in located in the town of San Donaci, south of Brindisi.
The main focus of the Paololeo winery is the family and the territory in all its traditional expressions; the winery is flanked by the farm which today owns more than 70 hectares and an ancient farmhouse surrounded by vineyards; Primitivo, Negroamaro, white and black Malvasia of Lecce: these are the main autochthonous vines grown, followed by Chardonnay and Fiano.
Today it is a modern company of 35,000 square meters, equipped with a fully automated bottling line, a capacity of 120,000 hectoliters of wine and 1,000 French and American barriques for aging the wines.
The annual production is currently around 5 million bottles, of which 60% is destined for sale abroad in countries such as Denmark, Sweden, Norway, England, Germany, Switzerland, USA, Brazil and others.
Remaining faithful to tradition has always been Paolo Leo's goal, animated by the same hereditary passion that has accompanied the Leo family business for more than a hundred years.
Official page: www.paololeo.it
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