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Salice Salentino DOP Bianco
Apollonio
2020
This is a scented, easy-drinking white wine. Straw yellow in colour with light green hues. On the nose, it offers elegant fragrances with herbaceous undertones and aromas of fresh fruit. Dry, smooth and medium-bodied on the palate, it has a round, crisp taste with a quite persistent fruity and almond finish.
Food pairing: a structured wine, best drunk withwhite or cured meats, seafood, and fresh cheeses.
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Vineyards: Salice, Veglie, Guagnano, San Pancrazio, San Donaci
Wine name/Appellation: Salice Salentino DOP Bianco
Training system: Guyot (cane training)
Climate: Mediterranean. It is mild thanks to the influence of the sea, which offers long, sunny (average sunshine hours per year: 2,600), dry (500-600 mm/yr) summers to the Salento peninsula. Cold season is short and mild. The Adriatic coast from the town of Otranto to that of Santa Maria di Leuca is rainier than the Ionian coast towards Gallipoli, where North African winds blow more frequently. The areas north of Otranto have a slightly lower temperature due to the influence of the Balkan peninsula.
Region: mostly flat areas dotted with a few low hills. From a geological point of view, the region has a calcareous structure. Except for a few areas, its ground is mostly rocky, made up of stony layers and chalky banks.
Grape varieties: Chardonnay 80%; Sauvignon 20%.
Harvest: hand picking, after the grapes are fully ripe. In order to obtain a good structure, harvest is delayed so as to facilitate the concentration of sugar and extractive substances.
Winemaking/Aging: soft pressing, so as to preserve the floral, fruity taste of these grapes. Two weeks of controlled-temperature fermentation, then in steel tanks to complete its maturation. Aged in Acacia barrels for three months. Bottling in February.
Colour: light straw yellow, with gold reflections.
Alcohol: about 12-13%
Food pairing: a structured wine, best drunk withwhite or cured meats, seafood, and fresh cheeses.
Serving temperature: 10-12 °C
Recommended glass: a medium tulip glass with an outward-flared rim, as it directs the wine to both sides of the mouth, where the crisp and savoury taste of young wines is best perceived.
Storage period: at least 3 years, if the wine is stored out of light in suitable cellars at a constant temperature of 10-14 °C (sudden changes can deteriorate its quality), with 60-70% humidity levels, and in a horizontal position so as to keep corks moist and elastic.
| Training system | Guyot (cane training) |
| Grape varieties | Chardonnay 80%; Sauvignon 20%. |
| Harvest | Hand picking, after the grapes are fully ripe. In order to obtain a good structure, harvest is delayed so as to facilitate the concentration of sugar and extractive substances. |
| Ageing | Two weeks of controlled-temperature fermentation, then in steel tanks to complete its maturation. Aged in Acacia barrels for three months. Bottling in February. |
| Colour | Light straw yellow, with gold reflections. |
| Alcohol | About 12-13% |
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