Malvasia Nera 'Mora Mora' Paolo Leo 2024
Malvasia Nera 'Mora Mora' Paolo Leo er en rødvin rig og saftig, lagret i et par måneder i træ. Blød, med fløjlsbløde tanniner og en lang og vedholdende eftersmag på ganen, giver den noter af bær, balsamiske og krydrede hints. Perfekt at dele med venner til en aperitif, sammen med et udvalg af oste og charcuteri
The Malvasia Nera 'Mora Mora' is characterized as a label with a soft and full taste produced in Salento by the Apulian winery Paolo Leo. Malvasia Nera is an indigenous grape variety of Puglia characterized by a slight aromatic vein that is usually blended with more widespread varieties of the area, such as Negroamaro. However, Malvasia Nera is also capable of producing pure expressions of depth, generally endowed with a good alcohol content, a full body, and soft tannins. The historical origin of the Malvasia family is to be traced back to the Peloponnese, particularly in the territory near the ancient port of Monemvasia, from which the name derives.
Paolo Leo 'Mora Mora' Malvasia Nera originates from only grapes of the same black berry variety grown in the rural area of San Donaci, in the province of Brindisi. The harvest is carried out in the early hours of the morning, the freshest, and the bunches are then transferred to the winery where they are destemmed and pressed. This is followed by alcoholic fermentation in stainless steel tanksat controlled temperature with 10 days of maceration on the skins, associated with extraction techniques such as pump-overs and delestage. After racking and the complete malolactic fermentation, the wine is aged for 3 months in French oak barriques of second and third passage.
The 'Mora Mora' Malvasia Nera by Paolo Leo expresses an intense ruby red color. On the nose, vivid fruity notes of blackberries and ripe mulberries are perceived, accompanied by balsamic hints and references to dried plums and sweet spices. Soft, full-bodied, and enveloping on the palate, characterized by a silky tannic structure and a finish of good persistence. The producer's suggestion is to serve the 'Mora Mora' paired with pasta with ragù, grilled meats, or platters of medium-aged cheeses and cured meats.