Production area: North Bari area, from the hills of the Alta Murgia to the coastal areas
Training system: Espalier with Guyot pruning
Plant density: 4000-4500 plants/hectare
Yield per hectare: 110-120 quintals/hectare
Harvest time: Mid September
Vinification: After harvesting them at the right degree of ripeness in order to obtain the optimal levels of acidity and sugar content,as well as an adequate content of aromatic substances, the grapes are destemmed, crushed and pressed at low pressures in the cellar, 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: Brilliant and crystalline yellow color Smell: Intense but delicate aromas, with floral scents and a great aromatic balance Taste: Dry, savory and fresh on the palate
Food pairings: Ideal accompaniment to 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
