Paololeo Passo del Cardinale (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region


  • Grape


  • Food Pairing

    BBQPasta DishesRed Meat

Paolo Leo boasts five generations of viticulture and winemaking in southern Italy’s Puglia region.  The soil is predominantly calcareous-clay, with more sandy areas and others with exposed rock. This kind of soil together with the mild climate have made Salento an ideal agricultural location.  The Adriatic coast is often beaten by the cold Tramontana wind while the Ionian side is hit by the hot winds from African; this difference in temperature between the two seas gives rise to a nocturnal ventilation which causes an important thermal excursion, ideal for producing balanced wines.  

Tasting Notes

Deep ruby color; pronounced bouquet of black berries, mainly cassis and black currant, with notes of licorice and coconut; full-bodied and balanced, with velvety tannins and a perfect acidity; lingering finish of forest fruits and spices jam.  Enjoy this jammy red with well-seasoned mains, roast meats, pasta with tomato sauce, mushroom dishes, game or aged cheeses. 


Primitivo grapes are harvested in the early morning hours to preserve freshness.  The grapes are destemmed and fermented at a controlled temperature of 25 °C for 8-10days. A maceration on the skins follows, during 15-18 days, to improve the delicate extraction of tannin sand flavors.  Alcoholic fermentation for 8-10 days in steel vats and the wine ages for three months in American oak barriques and 6 months in stainless steel vats. 

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