GRAPES
Negroamaro
PLANTING DENSITY
5.000 plants/Ha
TRAINING SYSTEM
Espalier-trained vines across the province of Lecce
TERROIR
Loamy-clay, calcareous, shallow, and characterized by gravel.
PRODUCTIVE PROCESS
Manual harvesting of the grapes in crates, cluster cooling, gentle pressing and the use of only the free-run juice, controlled temperature alcoholic fermentation, tirage, in-bottle sparkling wine production with aging on its own lees for 24 months, and bottle aging for at least 3 months. Dosage: Extra Brut.
ORGANOLEPTIC CHARACTERISTICS
Straw yellow colour with an appealing luminosity. Fine and persistent mousse. Aromas of ripe yellow citrus fruits and a bouquet of flowers—broom, orange blossom, and acacia—with delicate hints of yeast and nuances of lemon balm. A citric sip that is both firm and creamy, rich in aromas and particularly persistent.
FOOD PAIRING
Raw seafood; sashimi, salmon or tuna tartare, risottos, and fish-based dishes
BOTTLES PRODUCED 2.000
SERVICE TEMPERATURES 6/8°C
ALCOHOLIC STRENGTH 12% vol.