Primitivo is arguably the best known native Puglian grape. This ancient grape, that produces full-bodied, fruity and well-structured wines, has fully adapted to the Mediterranean climate. Long, hot sunny days contrasted with a high diurnal range and the cooling effect of sea breeze, allow grapes to ripen slowly, thus preserving their freshness and aromaticity.

Intense ruby red color, with garnet tinges; pronounced spicy bouquet, with hints of blackberry, raisins and liquorices. Smooth, velvety tannins, full body and round, balanced with a good level of acidity; lingering flavors of vanilla and chocolate. Long aftertaste of dried figs and black cherry.

In its fifth generation, Paolo Seo 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 to vinify the grapes grown in the vineyards of Masseria Monticello. The winery has enjoyed constant investment over the years and is today a modern winery, with a capacity of 120,000 hl and a barrel room housing 1000 French and American oak barriques. Mainly indigenous grape varieties are grown in the 80 ha of vineyards: Primitivo, Negroamaro, Fiano. The company is certified BRC/IFS, ICEA Organic.

100% Primitivo from Salento IGP specifically from the provinces of Brindisi and Lecce in Salento, southern Puglia

45 year-old bush vines, spur pruned. 4000-4500 plants per hectare, with yields of about 1.2 kg of grapes per plant Manual harvest is carried out in the early hours of dawn; bunches are collected in 5 kg baskets top reserve their integrity, are left to wither for about 3 weeks, when they are exposed to a constant and mild ventilation. This process concentrates aromas and structural components of the grapes, greatly increasing body and flavors in the wine.

Grapes are then destemmed and fermented in steel vessels at a controlled temperature of25 °C for 8-10 days. The maceration on the skins lasts 15-18 days, necessary to improve the extraction of aromas and tannins.

Aged for 12 months in American and French oak barrels and 6 months in bottle.

Decant and serve with main courses based on red sauces and meat, roasts and game; mature cheese, grilled mushrooms.