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alcohol 12.50% vol .

Production area Salento northwestern

ground Rock - limestone

Winemaking The grape, deraspata, is cooled and brought to a temperature of about 6 ° -7 ° C for a cold maceration of about 24 hours, subsequently the juice is removed from the skins to suction by means of a modern press technique. Clean, the must is fermented in stainless steel tanks at a temperature of about 12 ° -14 ° C. Refinement After fermentation, the "new wine" is decanted to remove the gross lees and keep the lees which are held in suspension (lees stirring) for about 3-6 months in stainless steel tanks. During this period, issue to the wine polyphenols, flavors, amino acids and minerals that enhance greatly the organoleptic qualities. Organoleptic characteristics Straw yellow with greenish reflections and fleeting golden. The scent initially offers a range of fruity odor on all banana and apple, complemented by pineapple, white peach and floral notes of acacia and magnolia. The palate is fresh, harmonious, well-structured with a finale that once again the olfactory complexity.

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