GRAPE VARIETY: Chardonnay

APPELLATION: Salento IGP

PRODUCTION AREA: south-west of the province of Brindisi, 1 km from the Adriatic Sea in southern Puglia

TRAINING SYSTEM: spurred cordon

SOIL: medium texture

PLANT DENSITY AND YIELD: 4500 plants per hectare and 1.8 kg of grapes per plant

HARVEST: the harvest generally takes place in the second ten days of August; basic conditions for the success of this wine is the right maturation of the grapes, the manual harvest in boxes of 5 kg and the period of pre-withering to which the bunches are subdued, during which the substances contained in the pulp are concentrated.

VINIFICATION: soft pressing for a delicate extraction, followed by maceration during 8-9 hours at a temperature of 10 °C. The alcoholic fermentation takes place in American and French oak barrels at a controlled temperature. At the end of fermentation, the wine is left in contact with its lees, which are periodically stirred (“batonage”); the substances released by yeasts during this process further increase the wine’s structure and complexity.

AGEING: 6 months in stainless steel vessels and 3 months in bottle

ALCOHOL: 14%

CALORIES: 98 kcal / 100 ml

TASTING NOTES: lemon colour, pronounced fruity bouquet of peach and apricot, with hints of vanilla and almonds; well-structured, with a medium to full bodied, perfectly balanced with a good freshness. Lingering finish, with notes of honey and apricot jam.

SERVICE: 10-12 °C

FOOD PAIRING: fish dishes, aged cheeses, pasta, white meat, grilled vegetables and aperitifs.

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GRAPE VARIETY: Negroamaro (85%); other local black grape varieties

APPELLATION: Salice Salentino Riserva DOP

PRODUCTION AREA: Salice Salentino, between the provinces of Brindisi and Lecce, Puglia

TRAINING SYSTEM: 50 year old Apulian bush vine

SOIL: clayey

PLANT DENSITY AND YIELD: 4500 plants per hectare and 2 kg of grapes per plant

HARVEST: manual harvest is performed in baskets in the early morning hours, to avoid high temperatures that could cause loss of freshness and aroma

VINIFICATION: the grapes are destemmed and fermented at a controlled temperature of 25°C for 8-10days. The maceration on the skins lasts 12-15 days with repeated pumping overs, followed by a soft pressing

AGEING: 12 months in French oak barrels, 6 months in large oak barrels, 4 months in stainless steel vessel sand 4 months in bottle.

ALCOHOL: 13.5%

CALORIES: 94.5 kcal / 100 ml

TASTING NOTES: ruby color with garnet tinges; elegant and pronounced bouquet of black fruits and black pepper, with hints licorice and vanilla; round and full bodied, harmonious, with velvety and smooth tannins. Lingering finish of blackcurrant and spices.

FOOD PAIRING: Well-seasoned main courses, roasts of meat and game, aged cheeses with an intense flavor.

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