Verdeca

Vineyard and terroir

The fruit comes from old vineyards on the gentle slopes of the Itria Valley, influenced by winds rising from the sea. Vines are grown both as alberello bush vines and on espalier systems with spur-pruned cordons.

Grapes

Verdeca, presented as a pure varietal selection.

Vinification

The grapes are destemmed but not crushed, then cooled to approximately 8°C. They remain in cold maceration in the press for several hours to increase the extraction of primary aromas. After gentle pressing, the must is cold-settled for natural clarification. Alcoholic fermentation takes place in stainless-steel tanks, using carefully controlled temperature shifts to highlight the wine’s thiolic aromatic profile.

Ageing

The wine remains in stainless-steel tanks until bottling.

Tasting profile

Straw yellow with pale green reflections. The taut, energetic bouquet combines lime zest, lemon leaf and Williams pear with a restrained passion-fruit note. Freshly cut grass, fig leaf and wild fennel provide a vegetal dimension, interwoven with jasmine and elderflower. The palate is crisp and direct, with freshness defining the progression toward a long, savoury finish. Aromatic but focused, it closes with a mineral quality.

Serving and pairing

Serve at 11°C. Pair with warm seafood salads, citrus-seasoned raw fish, cold vegetable soups, zucchini flan, summer vegetable purées, spaghetti with lemon and mint or fregola with grilled vegetables. Regional matches include grilled sardines, marinated anchovies, a lighter polpo alla pignata, ciceri e tria in bianco and cold fave e cicorie. Fresh stretched-curd cheeses such as fior di latte and giuncata are also suitable.

It is best enjoyed young, although its acidity allows it to retain freshness for up to two years.