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: 100-110 quintals/hectare
Harvest time: Last ten days of August
Vinification: After harvesting at the right degree of ripeness, in order to obtain 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 an approx. 60% yield. Fermentation takes place at 16-18°C (61-64°F) and lasts for about 14 days
Refinement: 3 months in stainless steel tanks on fine lees
Alcoholic degree: 12,0% Vol
Available formats: 750 ml bottle
Tasting Notes: View: Light straw yellow color with greenish hues Smell: Delicate and clean bouquet with floral notes and inimitable fruity fragrances Taste: Lively, fresh and well balanced on the palate
Food pairings: Excellent as an aperitif, but also ideal for the whole meal thanks to its particular versatility. Serve at 8-10°C (46-50°F) to enhance the harmony and appreciate the fine perlage
Analytical data: Total acidity: 5.50 g/l, residual sugars: 2 g/l, pH: 3.40, total SO2: 100 mg/l
