In the winery
Winemaking: after destemming and soft crushing the blend of gra-pes, must ferments spontaneously thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 2 months at the end of alcoholic fermentation, at low tempe-rature (13-14 °C), must is soft pressed in order to separate it from grape skins. Natural fining and stabilization, no fining agents added.No filtration.
Ageing of wine on lees: 5-6 months in steel tanks, shaking it every 15 days. Very low amount of sulphur dioxide added before bottling.
Organoleptic properties: straw yellow colour; fine fruity and grassy nose, with Mediterran maquis finish. Medium body, balanced, soft and very fresh and tasty.
Food pairing: ideal with fishes and Apulian fresh pasta filata chee-ses.
Serving temperature: 8-10°C.