Features
Name:
Taccorosso Negroamaro PGI 2017
Terrain:
sandy
Cellar
The PaoloLeo winery is divided into two wine cellars, the first is located in the heart of Salice Salentino DOC (San Donaci) the second, inaugurated in'August 2020, is at the gateway to Primitivo di Manduria DOC (Monteparano). The winery is flanked by an agricultural company that owns more than 70 hectares and an ancient 16th century farmhouse surrounded by vineyards. Paolo Leo, born in 1960, was born into a family where producing wine was an unavoidable inheritance; and today it is still an heir, the eponymous Paolo Leo, Nicola's son, who runs the new winery, together with his wife Roberta and sons Nicola, Stefano, Francesco and Alessandro, flanked by loyal collaborators. The company has been present on the Apulian and international market for years, and has always operated with respect for the environment and its territory rich in tradition and history. Vines are grown on predominantly clayey-calcareous soil, with sandier areas and others with emerging rock, with a mild climate that has made Salento, a fertile sub-region of the Puglia region, which bases its economy on agriculture.
Description
The 'Salentop' line was created to enhance the Salento territory. All wines are produced from ancient vines cultivated with the alberello system and over 50 years old.
From the oldest bush-trained vineyards of the Paololeo winery from 100% negroamaro grapes comes the sumptuous Taccorosso. The ancient sapling vines give very low yields of grandiose quality. The concentration of the fruit, as it ripens, explodes in the glasses giving a wine of fine structure and body.
It is recommended to let it oxygenate for at least half an hour before tasting.
Organoleptic characteristics:
Intense ruby red colour with garnet hues
The nose displays a complex bouquet with notes of Mediterranean berry fruits, juniper and myrtle, followed by bitter notes of liquorice and coffee.
Soft and velvety taste characterised by smooth tannins.
Storage time:
5-6 years
Vinification
After harvesting, the grapes are destemmed and the crushed grapes macerate, in contact with the skins, for 12-15 days fermenting at a controlled temperature of 25°C. Daily pumping over gives the wine the wonderful typicality of the grapes. The wine matures for 3 months in steel, followed by a further 10 months in tonneaux and 3 months in the bottle.
Acknowledgements
2015 Red Prawn 
2017 Mundus Vini Silver Medal
