The Negroamaro Orfeo di Paolo Leo is produced from 100% Negroamaro grapes grown in the company vineyards located in the rural area between Taranto and Brindisi. After manual harvesting in the early hours of the morning, the grapes were transported to the cellar for vinification. Alcoholic fermentation took place in stainless steel tanks at a controlled temperature of 25°C for 8-10 days, with maceration on the skins for 12-15 days. The aging process lasted for 3 months in stainless steel tanks, followed by 12 months in American and French oak barrels, and an additional 3 months in the bottle.

NEGROAMARO ORFEO PAOLO LEO: TASTING

The Negroamaro Orfeo di Paolo Leo appears in the glass with an intense ruby red color. On the nose, it reveals ripe cherry, sour cherry, and small mature red fruit notes intertwined with hints of black pepper, oriental spices, and light hints of Mediterranean herbs. The taste is soft and full-bodied, enhanced by smooth tannins and gentle minerality that persists in the long finish. It pairs well with aged cheeses as well as succulent land dishes based on red meats.