| Grape variety: |
Chardonnay |
| Production Area: |
Salento |
| Training system: |
Against espalier |
| Type of soil: |
Clayey limestone |
| Plant density per Ha: |
4000/5000 |
| Average grape yield per Ha: |
90 / 120 |
| Age of the vineyards: |
15 / 20 |
| Harvest period: |
Second ten days of September |
| Winemaking technique: |
After pressing, the must is drained and cooled to a temperature of 8 – 10° C to allow static defecation. Once the must is clear, the alcoholic fermentation is inoculated by activating it with selected yeasts. The fermentation temperature varies from 14° C to 16° C |
| Alcohol content: |
Alcohol content 13% Vol. |
| Aging: |
Stainless steel for four months and two months in the bottle |
| Organoleptic characteristics: |
Straw yellow, bright and consistent. On the nose there are elegant and refined hints of exotic fruit and flowers. The taste is fresh, with a fine persistence and right balance |
| Serving temperature: |
Recommended to serve at temperatures of 10 – 12 ° C |
| Pairings: |
Pappardelle with scampi, tortelli with butter and sage, veal with tuna sauce, carrot and cauliflower cream, aubergine tortelli, cartoccio of paranza |
