PRODUCTION AREA: Vineyard Marchesana, Gioia del Colle
SOIL: Red iron soil, characterised by an underlying layer of limestoner
VINE-TRAINING SYSTEM: Guyot
PLANTS PER HECTARE: 4 300
PRODUCTION PER HECTARE: 7 tons
GRAPE GATHERING: Mechanical harvest during the second decade of September
VINIFICATION: Soft pressing of the grapes. Alcoholic fermentation in stainless steel tanks at a controlled temperature
AGING: 3 months in stainless steel tanks and 2 months in the bottle
ALCOHOL CONTENT: 12% vol.
TASTING NOTES
SIGHT:Straw-yellow with a crystal clear brightness
NOSE: Intense nose reminiscent of bergamot, peach, apricot, banana, chamomile, sage and lemon balm
PALATE: Creamy and balanced taste, enhanced by an underlying freshness and savoury sensation. Persistent finish, with hints of lemon and aromatic herbs
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