A blend of two typical southern Italian grapes creates this still, fresh and fragrant wine.
Agro di Cerignola
60% Fiano, 40% Greco
Yield per hectare
Nature of the soil
The grapes arrive at the winery, where they are destemmed and then placed in stainless steel containers, where they are kept at 10°C for 24 hours, after which they are crushed. After cold static clarification, fermentation of the must obtained begins through inoculation of selected yeasts. This takes place in stainless steel tanks at temperatures of not over 17°C. Once fermentation is complete, the wine obtained is decanted and the bâtonnage phase begins. This lasts about 4 months, after which the wine is filtered, bottled and left to age for a month before being put on the market.
Straw yellow with glints of pale green. Fairly intense and complex on the nose, with floral and fruity notes. On the palate it is full, fat and persistent with good acidity and savouriness. Hints of tropical fruits and a citrusy finish.
Excellent with fish, shellfish and vegetable dishes. Try it with mascarpone-style sole.