We recently tasted this and were blown away by how super smooth it is with lovely chocolatey notes. Simply stunning!

Intense ruby red colour with purple tinges; pronounced aromas of red fruits, with hints of plum and spices. Full-bodied and well balanced, with a lively tannin and a pleasantly lingering finish of ripe red fruits.

Considered one of the great native Salento vines, Malvasia Nera has always shared the vineyard with Negroamaro and, in many cases, also the fermentative process in many appellations of Salento origin, including Salice Salentino DOC and Brindisi DOC.

Malvasia nera is one of the oldest indigenous grape varieties in Puglia and it is likely that it arrived in southern Italy starting from the Dalmatian coasts beyond the Adriatic Sea. Aromatic black grape variety, it is distinguished by a high sugar concentration and the almost total absence of tannin in the skins, a characteristic that makes it unique and unexpected especially when sipped even slightly cool in the sunny Salento summers.

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 harvest is carried out in the early hours of dawn, when the temperature is lower, to preserve freshness and aromas.

Grapes are destemmed and crushed; fermentation takes place at a controlled temperature of 22-24 °C and lasts 8-10 days. During fermentation, pumping over and delestage are carried out to maximize the extraction of colour and soft tannins from the skins. Then, the wine is soft pressed and the malolactic fermentation takes place in stainless steel tanks before aging for 3 months in French oak barrels.

Pair with meats and cheese.