# Passitivo Primitivo (2022)

- **Producer:** Cantine Paolo Leo
- **Colour:** red
- **Type:** still
- **Grapes:** Primitivo
- **Region:** Puglia, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €18
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** ripe fruit, dried fruit, black cherry, cooked fruit, black plum, cloves, chocolate, vanilla, leather, caramel, earth

## About this wine

Passitivo Primitivo is a red wine from the Puglia IGT region of Italy, produced by Cantine Paolo Leo. The wine's name, 'Passitivo', refers to the 'Il giro del Picciolo' technique, a pre-harvest grape withering process applied to the Primitivo grapes. This method involves choking the stem of the grape bunches to induce natural drying on the vine for approximately 12 days, leading to a concentration of liquid, aromas, and flavors. Cantine Paolo Leo is a family winery with a long-standing tradition in Puglia, cultivating grapes in clayey soils. The Alberello Basso vine training method is employed in their vineyards.

## Interesting facts

- The 'Passitivo' technique involves choking the grape stem to dry berries on the vine.
- This method concentrates sugars and flavors, creating a richer wine.
- The Alberello Basso vine training method, a traditional bush vine style, is used.
- The wine is vegan-friendly.

## Food pairing

The wine's full body and smooth tannins are well-suited to rich, protein-heavy dishes. The concentrated fruit flavors can stand up to robust sauces and savory ingredients, while the wine's structure complements the texture of meats and aged cheeses.

## Wine making process

The production of Passitivo Primitivo begins with hand-harvested Primitivo grapes in late August. A key technique, 'Il giro del Picciolo', is used to naturally dry the grapes on the vine for approximately 12 days, concentrating their sugars and flavors. After destemming and gentle crushing, the grapes undergo fermentation at controlled temperatures (22-25°C or 28-30°C) for 8-10 days, with frequent pumping over and délestage for optimal extraction. Malolactic fermentation follows racking. The wine is then aged for 6 months in second-passage American oak barrels, followed by 6 months in stainless steel tanks. Some portions may also see extended aging in French and American barriques.