Un blend da due uve tipiche del sud Italia per questo vino fermo, fresco e profumato.
Production area
Countryside around Cerignola
Grape variety
60% Fiano, 40% Greco
Yield per hectare
100 q
Harvest time
Mid-September
Soil type
Clayey-limestone
Training system
Vinification
In the cellar, the grapes are destemmed and then transferred to stainless-steel vessels, where they remain at a temperature of 10°C for 24 hours before pressing. The resulting must undergoes cold static clarification and is then fermented in stainless-steel tanks by the addition of cultured yeasts at a maximum temperature of 17°C. Following fermentation, the wine is racked and the lees stirred for about 4 months, after which it is filtered and bottled, where it is aged for a month before its release.
Refinement
Organoleptic characteristics
Straw yellow with greenish highlights. On the nose the wine is somewhat intense and complex, with floral and fruity notes predominating. It is full bodied, has a good mouth feel and is long lasting with good acidity and tanginess. Tropical fruit nuances and a citrusy aftertaste
Gastronomic combination
Great with fish dishes, molluscs and vegeta- bles.
