Brut sparkling rosé wine
IDEAL PAIRING WITH
All kinds of fish dishes, pasta with seafood, unseasoned cold cuts, poultry, vegetables, typical frisa salentina; desserts, dry pastries and creamy cakes and cheesecake.
Delicate aromas of red berries, strawberry and raspberry
Produced by Charmat/Martinotti method, sparkling wines have become quite popular in Salento. Native grapes as Negroamaro are able to give pleasant and fresh wines, with aromas and flavours of cherry and strawberry and with a natural acidity that makes it the perfect matching for typical puglian seafood and pastries.
GRAPE VARIETY: Negroamaro
TYPOLOGY: brut sparkling rosé wine
PRODUCTION AREA: province of Brindisi, south of Puglia
TRAINING SYSTEM: cordon trained, spur pruned vines
SOIL: medium texture
PLANT DENSITY AND YIELD: 4500 plants per hectare and 2.5 kg of grapes per plant
HARVEST: the grapes are harvested in the early hours of the dawn by the end of August, when it they’re not fully ripe; bunches are sent quickly to the cellar where they are destemmed.
VINIFICATION: crushed grapes are subjected to cool maceration at 12-14 °C and then soft pressed. Clarifying and static decantation follow, lasting for 18-24 hours. Alcoholic fermentation at a controlled temperature of 15-16°C for 10-12 days.
CALORIES: 80.5 kcal / 100 ml
TASTING NOTES: Pale pink colour, with fine and persistent perlage; delicate aromas of red berries, strawberry and raspberry; very fresh in the mouth, with the right acidity that balances its savory and soft taste. Lingering finish of red fruits.
SERVICE: 6-8 °C
FOOD PAIRING: all kinds of fish dishes, pasta with seafood, unseasoned cold cuts, poultry, vegetables, typical frisa salentina; desserts, dry pastries and creamy cakes and cheesecake.
1,5 lt, 75 cl
Classici, Sparkling wines
|Type of wine|
Sparkling rosè wine
Honors / Awards
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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