[ 6 x 750ml ]
In the Vineyard
Spallieara trained with bilateral guyot in 2005 on arillose calcareous soil and sandy calacareous in the countryside of Lizzano (TA)
All the operations are carried out by hand from the dry pruning to the harvest, which takes place in boxes in the early hours of the morning.
The grapes are de-stemmed and softly pressed in the absence of sulphites, fermentation starts spontaneously, the must is left in contact with the skins for 2/3 weeks at a controlled temperature in stainless steel vats.
All operations on the pomace cap are done by hand with pumping over and punching down, in the last few days only punching down.
After racking, a hydraulic press is used, the malolactic fermentation occurs spontaneously.
The refinement always in steel lasts 6-7 months on the lees with batonnage, the sulphites are added near the bottling date.
The wine is not filtered, the aging in the bottle lasts 3 months.
Grapes: 100% Fiano
Alcohol content: 13%