Cantine Paolo Leo is a family-run winery based in San Donaci, in the heart of Salento, Puglia.

Founded in 1989 by Paolo Leo, the estate combines generations of local winemaking knowledge with modern cellar technology, while placing a particular emphasis on Puglia’s indigenous grape varieties.

The winery’s principal cellar sits within the Salice Salentino DOC area, with a second modern facility near Monteparano in the Primitivo di Manduria DOC.

Paolo Leo works with traditional Apulian bush vines as well as more contemporary vineyard systems, with old-vine fruit forming an important part of its Salentop range.

The Riserva Salice Salentino is one of the winery’s classic expressions of the region, showcasing the warmth, richness and distinctive spice of Negroamaro alongside the softer, more aromatic character of Malvasia Nera.

Puglia, located in the heel of Italy’s boot, is one of the country’s most prolific wine-producing regions. Known for its sun-drenched landscapes and ancient viticultural heritage, Puglia has traditionally focused on quantity, though quality has increased significantly in recent decades.

The region experiences a hot, dry Mediterranean climate, with long summers and minimal rainfall – ideal for ripening grapes to full maturity. Coastal breezes from the Adriatic and Ionian Seas help moderate the heat, while the inland areas experience more extreme temperatures. Drought can be a challenge, but the region's native grape varieties are well-adapted to these conditions.

Puglia is divided into several key wine areas, including Salento in the south, known for robust reds, and Castel del Monte in the north, which has seen growing recognition for its quality wines.

The region is best known for red grape varieties. Primitivo, genetically linked to Zinfandel, produces bold, fruit-forward wines with high alcohol. Negroamaro is another key variety, offering darker, earthier reds, often used in blends. Nero di Troia and Malvasia Nera also feature prominently. While reds dominate, white grapes like Verdeca, Bombino Bianco, and Fiano are increasingly being cultivated.

Puglia continues to grow in popularity for offering expressive, approachable wines with a strong sense of place and great value.

Negroamaro is a dark-skinned grape variety native to southern Italy, and one of the signature red grapes of Puglia, particularly in the Salento peninsula. Its name is thought to derive from the Latin and Greek words for “black,” highlighting both the grape’s deep colour and its bold character.

Viticulturally, Negroamaro is well adapted to Puglia’s hot, dry Mediterranean climate. It thrives in poor, rocky soils, tolerates drought, and maintains acidity even under intense sunshine, making it particularly suited to the region’s long growing season. However, yields must be carefully controlled; if over-cropped, the wines can lose concentration and become rustic. The variety also buds early, which can make it vulnerable to spring frosts in cooler years.

Negroamaro is planted almost exclusively in southern Italy, with very limited presence abroad, though experimental plantings exist in Australia and California. In Puglia, it is often blended with Malvasia Nera or Primitivo, but varietal expressions are increasingly common as growers focus on quality.

Wine styles range from approachable, fruit-driven reds to more structured, oak-aged examples capable of ageing gracefully. Typical flavours include black cherry, plum, blackberry and spice, often with earthy, herbal or balsamic notes. The wines tend to be medium- to full-bodied, with smooth tannins and a distinctive savoury edge, making Negroamaro both food-friendly and highly expressive of its southern Italian origins.

Malvasia Nera is part of the wider Malvasia family, one of the Mediterranean’s oldest and most diverse grape groups. Believed to have ancient Greek origins, it spread through Italy and Spain during the Middle Ages and remains particularly important in southern Italy, especially Puglia and Tuscany.

Viticulturally, Malvasia Nera is a vigorous, high-yielding variety that requires careful vineyard management to maintain concentration. It performs well in warm Mediterranean climates, where its ability to retain acidity ensures freshness in the wines. However, it can be prone to disease pressure such as powdery mildew, and in overly fertile soils the wines may become dilute if yields are not controlled.

The grape is most widely planted in Italy, with notable expressions in Salice Salentino (where it is blended with Negroamaro) and in Chianti, where small proportions add softness and aromatic lift to Sangiovese. Beyond Italy, Malvasia Nera is planted on a small scale in Spain, and experimental plantings exist in the New World, but it remains a niche variety outside its homeland.

In terms of style, Malvasia Nera can produce both varietal wines and blends. Its character is typically fragrant and supple, with aromas of red cherry, plum and raspberry, often accompanied by floral notes, gentle spice and a hint of earthiness. The wines are generally medium-bodied with soft tannins and a round, approachable palate, making them versatile and food-friendly.

Negroamaro is a dark-skinned grape variety native to southern Italy, and one of the signature red grapes of Puglia, particularly in the Salento peninsula. Its name is thought to derive from the Latin and Greek words for “black,” highlighting both the grape’s deep colour and its bold character.

Viticulturally, Negroamaro is well adapted to Puglia’s hot, dry Mediterranean climate. It thrives in poor, rocky soils, tolerates drought, and maintains acidity even under intense sunshine, making it particularly suited to the region’s long growing season. However, yields must be carefully controlled; if over-cropped, the wines can lose concentration and become rustic. The variety also buds early, which can make it vulnerable to spring frosts in cooler years.

Negroamaro is planted almost exclusively in southern Italy, with very limited presence abroad, though experimental plantings exist in Australia and California. In Puglia, it is often blended with Malvasia Nera or Primitivo, but varietal expressions are increasingly common as growers focus on quality.

Wine styles range from approachable, fruit-driven reds to more structured, oak-aged examples capable of ageing gracefully. Typical flavours include black cherry, plum, blackberry and spice, often with earthy, herbal or balsamic notes. The wines tend to be medium- to full-bodied, with smooth tannins and a distinctive savoury edge, making Negroamaro both food-friendly and highly expressive of its southern Italian origins.

Malvasia Nera is part of the wider Malvasia family, one of the Mediterranean’s oldest and most diverse grape groups. Believed to have ancient Greek origins, it spread through Italy and Spain during the Middle Ages and remains particularly important in southern Italy, especially Puglia and Tuscany.

Viticulturally, Malvasia Nera is a vigorous, high-yielding variety that requires careful vineyard management to maintain concentration. It performs well in warm Mediterranean climates, where its ability to retain acidity ensures freshness in the wines. However, it can be prone to disease pressure such as powdery mildew, and in overly fertile soils the wines may become dilute if yields are not controlled.

The grape is most widely planted in Italy, with notable expressions in Salice Salentino (where it is blended with Negroamaro) and in Chianti, where small proportions add softness and aromatic lift to Sangiovese. Beyond Italy, Malvasia Nera is planted on a small scale in Spain, and experimental plantings exist in the New World, but it remains a niche variety outside its homeland.

In terms of style, Malvasia Nera can produce both varietal wines and blends. Its character is typically fragrant and supple, with aromas of red cherry, plum and raspberry, often accompanied by floral notes, gentle spice and a hint of earthiness. The wines are generally medium-bodied with soft tannins and a round, approachable palate, making them versatile and food-friendly.