About this wine
Vineyard and terroir
The three varieties are grown on the Salento Peninsula. The vineyard receives plenty of sunshine and has red clay soils, which help produce fresh, mineral wines.
Vinification
The juice is pressed at a very low temperature, then cold-settled to clarify it before fermentation. Fermentation takes place in steel tanks, with the must kept at 11 °C.
Ageing
Before bottling, the finished wine rests on its lees for 2–3 months.
Serving and pairing
It pairs well with Italian dishes, especially those made with pork, such as lasagna, cotechino or rotollini.
