Falanghina PGI Puglia
150 m asl
By hand in boxes
Soft pressed destemming and sudden drop in temperature at 8-10 ° C. After 12 hours of rest in the tank, the must is
cleaned of coarse lees and subsequently there is the inoculation of the selected yeast and fermentation proceeds at 14 ° C until the must reaches 10/12 degrees Babo. At this point the must is decanted into barriques and through batonnage repeated three times a day, until the
sugars are used up we obtain a greater structure. Transferred into a tank, it rests on the lees for two months with further batonnage.
Steel for 8 months with repeated racking. Cold tartaric stabilization -5 ° C before bottling.
Bright straw yellow color, with golden reflections and some greenish notes that give it greater shine.
On the nose it exudes aromas of exotic fruit, harmonious and persistent, fully expressing the characteristics of the grape.
8-10 ° C