Agro di Manduria (TA) ITALIA
average age 7 years, owned vineyard
Calcareous-clayey soils, with red earth rich in iron and tuff
Beginning of August
the cold pre-fermentation maceration of the skins takes place in a soft press. After racking, the first alcoholic fermentation is promoted by indigenous yeasts and takes place in tanks of steel at a controlled temperature of 15-17 ° C. The second fermentation takes place with the Martinotti method in an autoclave with selected yeasts.
The wine is clarified using substances of vegetable origin (biovegan)
5th Month between the following to the harvest
in steel at controlled temperature
It has a delicate coral pink color, brilliant, with a subtle and continuous perlage. The nose offers evolved but lively aromas and has a wide range of fruity hints with flavors of rennet apple, currant and candied citrus. In the mouth it is pleasant, fresh, with a soft fruit flavor. The energy of the perlage gives dynamism to the sip, making it easy and pleasant to drink, balanced and fine.
Serving temperature 6 ° -8 ° C, to be tasted in Flûte with a slightly more flared and rounded shape
Invites to the table and holds the whole meal. It is ideal with appetizers, but, if you manage not to finish it sooner, with a nice fish-based first course it will make you happy.