Italoan Red Wine
IDEAL PAIRING WITH
Excellent with seasoned cheeses, grilled vegetables, red meats, game and well-made sauces.
Garnet red color. Delicate hints of pomegranate and hints of red fruits. Fresh and savory, it leaves a long and elegant finish
Ottavianello (or Ottaviano) is a black grape variety. The origin of the name is attributed to the Marquis of Bugnano who introduced it to Salento from the municipality of Ottaviano and started its cultivation starting from the San Vito dei Normanni area. It enters as a minority component grape in the production of the French AOC wine Châteauneuf-du-pape.
GRAPE VARIETY: Ottavianello
APPELLATION: Rosso Italiano
PRODUCTION AREA: North of Salento
TRAINING SYSTEM: Guyot
SOIL: Calcareous – clayey
PLANT DENSITY AND YIELD: 4500 plants per hectare and 3 kg of grapes per plant
HARVEST: The harvest generally takes place in the second fortnight of September
VINIFICATION: the grapes are destemmed and fermented in steel at a controlled temperature of 22-24 ° C for 8-10 days, during which daily pumping over is carried out. Malolactic fermentation takes place immediately after
AGEING: 5 months in steel and 1 month in bottle
CALORIES: 92 kcal / 100 ml
TASTING NOTES: garnet red color. Delicate hints of pomegranate and hints of red fruits. Fresh and savory, it leaves a long and elegant finish
SERVICE TEMPERATURE: 18-20 ° C
FOOD PAIRING: excellent with seasoned cheeses, grilled vegetables, red meats, game and well-made sauces.
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If it is true that behind every bottle of wine there is always a nice story to tell, the one of Paololeo wines is a simple but beautiful story, just like all the family stories are.
Today Paololeo winery is a modern company: it covers an area of 17,000 square meters and is equipped with a very modern winemaking system, a large barrel room and a cutting-edge bottling line capable of bottling 7000 bottles per hour.
However, the "heart" of all the current area under vines are still those 25 hectares where, at the beginning of the twentieth century, the great-grandfather began to vinify his grapes in Masseria Monticello. Then his nephew Paolo Leo inherited the land and built the winery.
Today it is still an heir, the namesake Paolo Leo, son of Nicola, to lead the new winery, together with his wife Roberta and his eldest sons Nicola and Stefano, who are paving the way for the younger brothers Francesco and Alessandro.
Official website: www.paololeo.it