Area of production: Apulia
Grape variety:Fiano in purity
Maturation period: second ten days of September
Vinification: After pressing, the skins are cold macerated for 6-8 hours to extract the greatest quantity of aromas from the grapes. Follow soft pressing, static clarification of the must and fermentation. The fermentation process lasts 10 – 12 days at a controlled temperature of 16 – 17 °. After fermentation, the must is aged in steel on the fine lees for about 3 months.
Tasting notes: Straw yellow color with greenish reflections, varietal scent, complex and very intense. On the palate it is balanced with a good acidity and length.
Food pairing: Accompanies dishes based on shellfish, fish and seafood. It also goes very well with white meat dishes.
Serve a: Serve at a temperature of 12°C.