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: intense straw yellow.
bouquet: the nose reveals pleasant notes of yellow fruit and white flowers.
flavour: perfect balance between intensity, freshness and minerality combined with measured body. The fruit and flowers perceived on the nose are found on the taste buds, in perfect continuity from nose to palate.
Ideal with full-flavoured Mediterranean fish dishes or dishes made with legumes