Bright ruby with purple tinges; fragrant perfume with hints of cherry and other
red fruits; so, tannins and medium body, good acidity and medium finish of red
fruits.
The grapes are destemmed and fermented at a controlled temperature of 22-42°
8-10 days during which daily pumping over takes place and followed by
malolactic fermentation.
Paolo Leo, the owner of a historic winery named after him, started his business in the heart of Salento in Apulia, which is considered southern Italy.
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