2023 Paolo Leo Millefiori Appassimento
Regular price £12.99A deliciously rich expressive red!
Tasting Notes
The wine has a lovely and intense ruby-red colour with a bouquet reminiscent of cherries, dried fruit, chocolate and prunes. On the palate it is full-bodied, soft and round, with a pleasant spiciness and an amazingly long and lingering finish.
Producer
The cellars occupy a total area of about 24,000 square meters. The first is located in the heart of the Salice Salentino DOC (San donaci) the second, inaugurated in August 2020, is located at the gates of the Primitivo di Manduria DOC (Monteparano).
They are equipped with a state-of-the-art winemaking plant, a large barrel cellar and a modern cutting-edge bottling line capable of reaching 7000 bottles per hour. The winery is flanked by the farm Masseria Carritelli that is surrounded by vineyards.
Viticulture
The grapes are selected from low-yielding vineyards in province of Verona. The grapes are inter-planted and trained using the typical pergola Veronese and Guyot methods. Plant density is 4.200 vines per hectare with an average yield of no more than 1,4 kg of grapes per plant. The grapes are carefully picked by hand in early October.
Vinification
Approximately 60% of the picked grapes are placed in small wooden crates of 5 kg each. The crates are then placed in the “fruttaio,” a well aerated loft, and are left there to dry at a controlled temperature and humidity until December. During this “appassimento” the grapes will lose up to 50% of their original weight in water, thus concentrating their color, substance and aromas. The grapes which are not dried are immediately vinified. After de-stemming, the grapes are not crushed, allowing them to remain intact, reducing damage to the skins and optimizing color extraction. Fermentation takes place at a controlled temperature of 25-26°C for 8-10 days. Frequent remontage and delestage are carried out in the early stages of fermentation in order to achieve softextraction of aromas and gentle tannins. After racking, malolactic bacteria are added to induce a second fermentation. In late December the dried grapes are vinified. After de-stemming, the grapes are crushed and placed in stainless steel tanks, where selected yeasts are added. A very slow fermentation is initiated which will last approximately 30 days at a controlled temperature of 24°C. Here too frequent remontage and delestage are carried out in the early stages of fermentation in order to achieve soft extraction of aromas and gentle tannins. After racking, malolactic bacteria are added to induce a second fermentation.
Specifications
| Year | 2023 |
| Bottle Size | 750ml |
| Cultivar | Corvino, Merlot |
| Country | Italy |
| Alcohol content | 13.5% |
|
Units of Alcohol per Bottle
|
10.1 units |
| Type | Red Wine |
| Food Matches |
Roasted meat, game and aged cheeses. |
| Cellaring Potential | Awaiting info |
| Features | Vegan & Vegetarian |
| Allergen Information | Contains sulphites |
| Appellation | Puglia IGP |
| Origin | Puglia |
