PASSO DEL CARDINALE Primitivo di Manduria DOP Paolo Leo
GRAPE VARIETY: Primitivo (vintages N/A)
DENOMINATION: Primitivo di Manduria
PRODUCTION AREA: rural area of the villages of Manduria and Sava, in the province of Taranto
TRAINING SYSTEM: traditional Apulian sapling of 40 years, with short pruning, with two-budded spurs
PLANT DENSITY AND YIELD: from 4000 to 4500 plants per hectare, with yields of about 1.2 kg of grapes per plant
HARVEST: the harvest is carried out in the early hours of the morning with cool temperatures that preserve the typicality of the vine
WINEMAKING: After harvesting, the grapes are destemmed and the crushed ferments in steel at a controlled temperature of 25 ° C for 8-10 days. The maceration on the skins lasts 15-18 days to optimize the delicate extraction of tannins and anthocyanins
MATURATION: 3 months in American oak barrels and 6 months in steel
VOL.%: 14° alc.
TASTING NOTES: Ruby red color with elegant garnet reflections. The nose gives an intense bouquet of black berry fruits, mainly black currant that fades into notes of licorice and coffee. The taste is decisive, with velvety and enveloping tannins. The freshness is structural and offers a persistent finish of jam of berries and spices
SERVICE: it is recommended at 18 ° C in large glasses that favor the maximum olfactory expression
FOOD PAIRINGS: The large body of the Primitivo di Manduria di Passo del Cardinale is able to enhance fine meats of rigorous structure. Sliced beef and grilled steaks are the backdrop of a panoramic photograph. A touch of Puglia with orecchiette with chops sauce can be a gastronomic journey with which you can surprise your guests.