Primanero
Appassimento Negroamaro Primitivo - Format: 75 cl
Ready to ship
12,50€
GRAPE VARIETY
60% NEGROAMARO, 40% PRIMITIVO
AGEING
Approximately 50% of the final product is aged 3 months in French and American barriques of first and second passage
ALCOHOL CONTENT
13,5%
SERVICE TEMPERATURE
18° C
FOOD PAIRING
Perfect with red meats and aged cheeses.
TASTING NOTES
Intense ruby red color, with a complex bouquet, reminiscent of wild berries, red currant and licorice. Ageing in French and American barriques adds a pleasant toasted and spicy aroma. On the palate it is full-bodied, soft and well balanced, long and persistent in the finish.
Available!
| Quantità | Sconto | Prezzo unitario |
|---|---|---|
| 36+ | 15% | 10,63€ |
| 18+ | 10% | 11,25€ |
| 6+ | 5% | 11,88€ |
Data sheet
GRAPE VARIETY: 60% NEGROAMARO, 40% PRIMITIVO
PRODUCTION AREA: Both grape varieties are selected from the best vineyards of Puglia. The vineyards of Negroamaro and Primitivo are located in the provinces of Taranto and Brindisi. The training system used is the traditional “bush vine” method.
HARVEST: The Primitivo grapes are carefully hand-picked in late August, while the Negroamaro grapes are harvested, always by hand, around the middle of September.
VINIFICATION: The two different grape varieties are vinified separately but with the use of the same technique. After destemming, the grapes are gently pressed, allowing the skins to remain intact and favoring the extraction of color. Fermentation takes place at a controlled temperature of 25 ° C for 8-10 days. In the early stages of fermentation, in order to obtain the maximum of aromas and soft tannins, frequent pumping overs and delestage are carried out. After racking, malolactic fermentation is induced thanks to selected yeasts. After that, the two wines will be blended together.
WITHERING: In mid-August, when the grapes have reached perfect ripeness, a particular technique called “Il giro del Picciolo” is applied. It consists in throttling the stem of the bunches so that no nourishment reaches the berries, thus inducing a natural drying directly on the plant. The bunches left to dry for about 12 days lose about 25-30% of their weight in liquids, this allows to concentrate the aromas before harvesting.
AGEING: Approximately 50% of the final product is aged in the second and third passage French and American barriques, for a period of 3 months.
ALCOHOL: 13.5%
TASTING NOTES: Intense ruby red color, with a complex bouquet, reminiscent of wild berries, red currant and licorice. Ageing in French and American barriques adds a pleasant toasted and spicy aroma. On the palate it is full-bodied, soft and well balanced, long and persistent in the finish.
FOOD PAIRING: Perfect with red meats and aged cheeses.
Additional information
| Weight | 1650 g |
|---|---|
| Aging process | Approximately 50% of the final product is aged 3 months in French and American barriques of first and second passage |
| Size | 75 cl |
| Alcohol Degree | 13,5% |
| Line | Passitivo |
| Temperature | 18° C |
| Type of wine | Still red |
| Vine Variety | 60% NEGROAMARO, 40% PRIMITIVO |
| Vintage |
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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