Warning: This product is age restricted to 18 or over. You'll be asked to confirm your age upon delivery.

Product attributes: Vegetarian.

The harvest is carried out in the first hours of dawn. Stemming, fermentation at controlled temperatures of 27°C for 8-10 days. With selected yeast, during which daily pumping-overs are made. Malolactic therapy immediately after fermentation.

Aging: 6 months in steel. Intense red color with violet reflections. Fragrant scent of red fruits with light spicy hints.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.

Nutritional data: Typical Values per 100ml: Energy = 330kj / 79Kcal.

Preparation and Usage: Pairing: Wine for first course, seasoned cheeses, roast meat and game.

Package type: Glass Bottle.

Allergen Information: Contains Sulphur Dioxide/Sulphites. Contains Sulphites.

Brand: Paolo Leo. Manufacturer: North South Wines, OX27 8AL, UK. Return to Address: North South Wines, OX27 8AL, UK.

History: In its fifth generation, Paolo Leo is based in the Salento wine village of San Donaci. The story of this beautiful estate began at the turn of the twentieth century when Antonio Leo started vinifying the grapes grown in the vineyards of Masseria Monticello. They produce a range of wines that celebrate their region, specialising in native grape varieties and using winemaking techniques that seamlessly combine tradition and innovation.

Agent: North South Wines. Grape variety: Susumaniello. Current vintage: 2022. Regional information: Susumaniello, a red grape native to Puglia, flourishes in the region's warm, sunny climate. It creates rich, full-bodied wines with deep, dark fruit flavours and a velvety texture. Tasting notes: Deep ruby in colour, this native Puglian variety offers aromas of cherry, raspberry and sweet spices like clove. It is medium-bodied with bright acidity, it delivers a smooth, lingering finish. Alcohol by volume: 13.5. Producer: Cantine Paolo Leo. Serving suggestions: Serve with seasoned cheeses, roast lamb and game. Vinification details: Harvested in boxes to prevent crushing, the grapes are gently destemmed before fermentation in steel tanks at a controlled temperature. Over 8-10 days, regular pump-overs enhance the colour and flavour. Malolactic fermentation then adds a smooth finish.