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Fiano IGP Salento

l'Archetipo

2016

Winemaking: after destemming and soft crushing grapes, must fer-ments spontaneously with grapes skins thanks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. After 6-7 days of maceration with the skins, must is soft pressed in order to separate it from grape skins. The alcoholic fer-mentation continues for 2 months at low temperature (13-14 °C). Natural fining and stabilization, no fining agents added.No filtration.

Ageing of wine on lees: 5-6 months in steel tanks, shaking it every 15 days. Very low amount of sulphur dioxide added before bottling.

Organoleptic properties: straw yellow colour with greenish yellow reflex; fine floral, fruity and grassy nose. Medium body, soft and very fresh.

Food pairing: ideal with fishes, shrimps and shellfishes; try it with vegetables risotto.

Serving temperature: 8-10°C.

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