About this wine
Vineyard and terroir
The fruit comes from the estate’s vineyards in Salento. The sandy-pelitic soils contain fine gravel, sand and humus, while stony material provides good drainage. The vineyards are cultivated according to ICEA criteria for synergistic and organic farming. Planting density is 4,545 vines per hectare; the vines average seven years old, and yields do not exceed 7 t/ha.
Vinification
The grapes are harvested by hand in the first week of September, then destemmed and gently crushed. Spontaneous fermentation begins on the skins with natural yeasts. After 36 hours of maceration, gentle pressing separates the juice from the grape solids. Fermentation continues for 40 days at 13–14 °C before the fermenting must is transferred to a stainless-steel pressure tank. There, the remaining sugar is converted into alcohol and carbon dioxide at 11–12 °C. Clarification occurs naturally, and the wine is bottled without filtration after a very small addition of sulfur dioxide.
Ageing
The wine rests on its lees in the same pressurized stainless-steel tanks, with bâtonnage.
Tasting profile
Lively.
