Paolo Leo
Paolo Leo Fiano Calaluna 2023
Regular price
€15,50
Last 1 bottles remaining
| Denomination | Puglia IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Apulia (Italy) |
| Grape varieties | 100% Fiano |
| Aging | On its lees for about 3 months, to increase its complexity and character. |
Details
Perfume
Color
Taste
Serve at:
08 - 10 °C.
Longevity:
05 - 10 years
Pairings
Fish
Shellfish
Cheese
Poultry
Vegetarian
Producer
Paolo Leo
From this winery
- Start up year: 1989
- Oenologist: Nicola Leo
- Bottles produced: 5.000.000
- Hectares: 70
Paolo Leo, born in 1960, was born into a family where producing wine was an inevitable legacy; in the early 20th century, the forefather began to vinify his grapes in the Monticello Masseria, then his son Paolo Leo inherited the land and built the palmento (the first stone building used to produce wine) in the village.
Today he is still an heir, the namesake Paolo Leo, son of Nicola, to lead the new winery, together with his wife Roberta and his eldest sons Nicola and Stefano, who are paving the way for the younger brothers Francesco and Alessandro. Read more
Today he is still an heir, the namesake Paolo Leo, son of Nicola, to lead the new winery, together with his wife Roberta and his eldest sons Nicola and Stefano, who are paving the way for the younger brothers Francesco and Alessandro. Read more
| Name | Paolo Leo Fiano Calaluna 2023 |
|---|---|
| Type | White green still |
| Denomination | Puglia IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Fiano |
| Country | Italy |
| Region | Apulia |
| Vendor | Paolo Leo |
| Story | Of unknown origin, Fiano is one of the most prestigious white grape varieties of southern Italy. Its roots are ancient and glorious: in the Middle Ages, it was common to find Fiano wines on the tables of kings and emperors, who loved its freshness and fruity character |
| Origin | Province of Brindisi, in Southern Italy |
| Soil composition | Medium-textured. |
| Cultivation system | Counter-espalier with spurred cordon. |
| Plants per hectare | 4500 |
| Yield per hectare | 2.5 kg of grapes per plant. |
| Harvest | Manual harvest, carried out at night, avoiding the high temperatures of the summer days and preserving the freshness and natural acidity of the grapes. The bunches are collected in 5 kg baskets top reserve their integrity and to avoid and early fermentation. |
| Fermentation temperature | 16 7 °C |
| Fermentation | 10 2 days. |
| Wine making | After crushing follows a cold maceration of 6-8 hours, to improve the aromatic extraction. It follows the soft pressing, the static clarification of the must and the fermentation. The fermentation lasts 10 2 days at a controlled temperature of 16 7 °C, to preserve freshness and aroma. |
| Aging | On its lees for about 3 months, to increase its complexity and character. |
| Allergens | Contains sulphites |