SIGNORVINO AND CANTINE PAOLOLEO

Safeguarding the uniqueness and the enormous wine variety of our country has always been one of the priorities in Signorvino's strategy and business philosophy. The Veronese wine chain has in fact always supported projects dedicated to the protection of the territory.

With this in mind, the " Adopt a tree " project started today thanks to the collaboration with Cantine Paololeo, a company that began its journey in Salento 30 years ago and that immediately felt the need to be a support for the territory and for its collectivity, values that were presupposed and impetus for the birth and development of the extraordinary success of the primitivo and negroamaro.

The project started on July 26 with the sale of the DorsoRosso Negroamaro IGP Puglia, exclusively in the Signorvino stores throughout Italy, a wine born precisely with the aim of safeguarding the Apulian sapling, symbol of millenary viticulture. Dorsorosso was presented by Paololeo at Vinitaly 2017 and it is here that Signorvino knows the project and supports it, adopting an entire row. " Signorvino immediately understood the importance of the project, first intervening as a supporter. Today we are proud to be able to contribute also through our means to the promotion of the Apulian sapling and the Salento area, an Italian pearl that still has a lot to tell in terms of wine. . Being close to the producers and supporting the operations to protect the territory is one of our first objectives "comments Luca Pizzighella, Signorvino Brand Manager .
Adopt a sapling: The Project

The bottles of Dorsorosso present in the Signorvino stores will be accompanied by collars containing the instructions relating to adoption and a unique code. Once the bottle has been purchased, the customer will have to tear off the label and frame the QR Code of the website www.dorsorosso.it. By entering your code you can choose the tree to be adopted by filling in the registration with your personal data. The customer can then receive his adoption certificate at home.

The relationship with the winery will be direct, constant: each customer will receive updates on his tree , on the processes and on the season, in order to really feel part of a team of winemakers. They will also receive a discount to be able to visit the winery and check their sapling for an excellent wine tour .

According to Paolo Leo delle Cantine Paololeo "it is important to continue to bring tourists and visitors to Salento , the beautiful area between the Adriatic and the Ionian , the terminal part of the" heel "of the boot that Italy forms in the Mediterranean Sea , with its history and culture and beautiful natural and rural landscapes, dotted with vineyards and olive groves. It is here that the "alberelli" meet, ancient and suggestive vineyards, which take advantage of the hot sun to sprout and at the same time refresh the soil with shade It is a method that is disappearing: the eradication of saplings is a cultural and ecological disaster, they are unique for the characteristics of the bunch and the berry but also for the quality of taste and color that they manage to pass on to wines ".
The wine

Negroamaro IGP Puglia.

Cultivation: Old vines trained in typical Salento sapling; the plant is always kept small, 40-60 cm from the ground, in this way the vine optimally exploits the resources available in the soil, both water and nutritional. few buds on the plant, from 6 to 8, to ensure quality production.

Vinification: The harvest is done manually in the early hours of dawn. The liquid is left to macerate in contact with the skins for 12/15 days, after frequent pumping over the soft pressing takes place. Thermo-controlled fermentation at 25 ° C.

Aging: 3 months in steel, 18 months in French and American oak Tonneaux and 3 months in bottle.

Robust and decisive, the Dorsorosso indulges in richly structured dishes, linked to the Salento tradition, such as baked first courses and slow cooking ragù, also excellent on dishes such as orecchiette with turnip tops or broad beans and chicory with fried croutons; the best embers of meat enhance the structure of the wine and combined with cold cuts and cheeses it becomes a great company guest.