Production area
North Bari area, from the hills of the Alta Murgia to the coastal areas
Training system
Guyot
Plant density
4000-4500 plants/hectare
Yield per hectare
110-120 quintals/hectare
Harvest time
Mid September
Vinification
After harvesting the grapes at the right degree of ripeness to obtain the best level of acidity and sugar content, as well as an adequate content of aromatic substances, they are destemmed, crushed and soft pressed in the winery, obtaining about 60% of yield. Fermentation takes place at 16-18°C (61-64°F) and lasts for about 14 days
Refinement
In stainless steel for 3 months on fine lees to increase the aromatic complexity
Alcoholic degree
12,5% Vol
Available formats
750 ml bottle
Tasting Notes
View: Bright and crystalline yellow color Smell: Intense but delicate flavours, with floral scents and a great aromatic balance Taste: Dry, crispy and fresh on the palate
Food pairings
Ideal with fish-based dishes, white meats and fresh cheese. Serve at a 10°C (50°F) temperature
Analytical data
Total acidity: 6 g/l, residual sugars: <1 g/l, pH: 3.30, total SO2: 100 mg/l
Nutritional values
Quantity per 100 g Calories 82 Fats 0 g Sature fatty acids 0 g Cholesterol 0 mg Sodium 5 mg Potassium 71 mg Carbohydrates 2,6 g Dietary fiber 0 g Sugar 1 g Proteins 0,1 g Vitamin C 0 mg Calcium 9 mg Iron 0,3 mg Vitamin D o IU Vitamin B6 0,1 mg Cobalamin 0 Magnesium 10 mg
