verdeca igt

100% Verdeca

Salento, Italy

12%

9 - 11° C

Fermented at a controlled temperature of 15°C for 15 days in stainless steel tanks.

After fermentation, the wine rests on fine lees for at least 3 months in stainless steel tanks.

Pale straw yellow with greenish highlights

Notes of exotic fruits and citrus hints of citron and lime, followed by floral notes of elderflower.  Well-balanced, with a pleasant sip characterized by sapidity and persistence.

Best paired with a fish dishes, white meats or enjoyed as an aperitif.

100% Negroamaro

Salice Salentino, Italy

13%

13 - 18° C

Fermented with maceration at 22–24°C for 10 days

Bright ruby robe with garnet reflections

A complex and varied bouquet, starting with notes of wild berries, blueberry, and cherry in spirit, followed by delicate spicy hints of cinnamon, undergrowth, and coffee, framed by a balsamic touch.  Well-bodied, fresh, and harmonious, supported by balanced tannins. The finish is persistent with toasted notes.

Perfect with mixed roasted meats and dishes featuring truffle or porcini mushrooms. Also excellent with medium to long-aged cheeses.

100% Chardonnay

Salento, Italy

13%

17 - 18° C

Fermented with maceration for 15 days at 24°C, the wine comes from medium clay-rich soils and vines trained in espalier. The grapes are hand-harvested during the third ten days of August, then destemmed and gently pressed before undergoing a controlled fermentation at around 14°C for approximately 20 days. Once fermentation is complete, the wine is aged on fine lees for at least 3 months in stainless steel tanks.

Straw yellow with greenish reflections.

Aroma: the nose shows ripe tropical fruit notes typical of the grape variety, accompanied by hints of white flowers.

Palate: fresh and well-rounded, with a pleasant richness that gives structure to the sip.

Ideal as an aperitif and with fish-based dishes. Also excellent with fresh cheeses and white meats.

100% Susumaniello

Salento, Italy

14%

17 - 18° C

Soil structure: medium depth over layers of limestone rock. The vines are 15 years old and trained in Apulian bush. Harvest is carried out manually during the third week of September. Vinification involves fermentation with maceration at 22–24°C for 10 days, followed by aging in stainless steel tanks on fine lees for at least 6 months.

Full and compact ruby ​​with purple reflections.

Aroma : Inviting aromas of black cherry, currant, blueberry, lavender, and spicy notes, wrapped in a balsamic trail.
Palate : Impressive on the palate with balance and a soft structure; it displays a velvety tannic texture. Long finish with hints of medicinal herbs.

Pairs well with roasted red meats, lamb, and rich pasta dishes like ragù or mushroom sauces. Also excellent with aged cheeses such as pecorino or parmesan, as well as herb-roasted poultry and grilled vegetables.

100% Primitivo, Susumaniello

Salento, Italy

15%

17 - 18° C

Soil structure: medium depth over layers of limestone rock. The vines are trained in spurred cordon. Harvest is carried out manually, with Primitivo picked in the fourth week of August and Susumaniello in the third week of September. Vinification involves fermentation with maceration at 22–24°C for 10 days, followed by aging on fine lees for at least 3 months in stainless steel tanks.

 Intense ruby red 

Aroma:  A blend of irresistible fruity and spicy notes, wrapped in a balsamic veil. Currant, blackberry, nutmeg, and sweet tobacco. 
Palate:  A highly satisfying palate, velvety and enveloping, pervaded by freshness and vibrant tannins, capable of evolution. It finishes with hints of Mediterranean scrub.

Pairs well with roasted and grilled red meats, lamb, and slow-cooked dishes such as ragù or braised meats. It also complements aged cheeses like pecorino and parmesan, as well as hearty Mediterranean fare featuring herbs, tomato-based sauces, and roasted vegetables.

100% Primitivo

Salento, Italy

15%

17 - 18° C

Soil structure: medium clay-rich texture. Harvest takes place in the second week of September, followed by vinification with fermentation and maceration at 24°C for 15 days.

 Intense ruby ​​red with garnet highlights. 

Aroma : Thanks to the warm sun of this land, the aromas are so dense and concentrated: black cherry, jammy and syrupy, plum and mulberry, vanilla and cloves, carob and licorice, juniper berries.
Taste : The consistency is also revealed in the mouth, where it is full-bodied and structured, yet pleasantly smooth. Echoes of medicinal herbs return in the finish. 

Pairs well with roasted or grilled meats, hearty pasta dishes with tomato or meat-based sauces, and aged cheeses such as pecorino or parmesan. It also works nicely with rustic Mediterranean dishes featuring herbs, olive oil, and seasonal vegetables.