Passitivo Primitivo, Paolo Leo (Puglia, Italy)

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Full bodied rich and powerful, complex with aromas of over-ripe cherries, raspberries, redcurrants, plum spices, chocolate and dried fruit like raisin.

The grapes are picked by hand at the end of August. In mid-August when the grapes reach perfect maturity, the grapes are slightly dried using `il giro del picciolo`(the twisting of the stem) technique.

This technique involves twisting the stem of the grape bunches so that no futher nourishment reaches the berries bringing on a natural withering of the grapes.

They are left for about 12 days and lose about 25-30% of their weight in water which concentrates there character and brings out the natural sweetness of the grape.

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