Paololeo Puglia Primitivo Passitivo Organic

In 2007, the young winemaker Nicola Leo decided to take advantage of the strong Salento sun to make a different primitive wine, which naturally sweetens the palate without invading its taste and smell. Following the ripening of the grapes until reaching a high sugar level, a drying on the plant was obtained, that is a concentration of all the solid components of the grape that enhances aromas and flavors. This technique, feasible only in regions with an excellent climate such as Salento, gives rise to robust wines, with a marked character of overripe fruit without however exaggerated sweetness.

In mid-August, when the grapes have reached perfect ripeness, a particular technique called "giro del piccielo" is applied. It consists in throttling the stem of the bunches in order to prevent the nutrition of the berries, thus inducing a natural drying on the plant. The bunches are left to dry for about 12 days, losing about 25-30% of their weight in liquids, and concentrating the aromas and flavors before harvesting.

After aging in French and American barriques for a quarter of the mass, Passitivo gives the glass an intense ruby red color, with aromas of overripe fruit reminiscent of black berry fruit jam, such as black cherry and blueberry, raisins and nuances of vanilla. With a full body and great structure, its velvety and enveloping tannins are well balanced by the right freshness. Long and persistent finish of overripe fruit.