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.

Paolo Leo, the owner of a historic winery named after him, started his business in the heart of Salento in Apulia, which is considered southern Italy. Today the winery has become a modern company with a completely computerized bottling line that is able to bottle 6,000 bottles per hour. The Leo family has been able to build a cutting edge and innovative company that is not only famous in Italy alone but in the entire world.

The grapes are carefully picked by hand in early October. 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 colour, 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 colour extraction. 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. In early February the two wines are blended together. 50% of this blend is placed in first and second passage American and French barriques, where it will stay for 12 months.