Insalata di mare
450 mt. s.l.m.; Guyot; 4500 plants per hectare.
Grassing and green manure of diﬀerent plants. Parasiticidal treatment with copper and sulphur.
The grapes are harvested by hand and directly pressed, avoiding the crushing. A cold static settling follows this irst stage with a fermentation at 16 °C for two weeks. Re inement with recurring batonnages until the next spring.
Crystal clear, straw yellow with light green reflections. Intense and quite complex. Golden apple and banana aroma merge with herbal and floral hints from the Murgia: broom, orchid, wildflowers, Thyme and rosemary. Dry with good acidity. Fresh, mineral and savory, it’s round and quite persistent.
Perfect pairing: a dish with nice sweet and fatty tendencies, maybe not too spiced with a modest, savory, persistance. Seafood pasta or salad and a beautiful raw fish composition over all.
Frittura di paranza
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