Province of Brindisi
VINIFICATION AND AGEING
The grapes, harvested when perfectly ripe, are gently pressed and the must is separated by a soft bellows press. The wine ferments for 7-10 days in stainless steel tanks at an average temperature of 18°C and remains on the fine lees for 2-3 months. A period of bottle ageing follows.
colour: straw yellow with greenish reflections.
bouquet: light citrus notes, fresh hints of white flowers, accompanied by apricot and peach.
flavour: perfect balance of flavour and acidity that gives the wine great freshness and pleasantness.
Particularly pleasant with risottos and main courses made with shellfish and fresh cheeses.