Only Bianco Salento IGP

Rocca dei Mori

2017

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A fresh, fruity wine. Its aromas are clean and subtle with citrus notes and herbaceous hints on the nose. It is dry and crisp on the palate. It has very good sapidity and persistence.

Food pairing: best drunk with aperitifs or appetizers. It also goes with fish dishes like prawn and lobster cocktails, or light seafood starters.

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Vineyards: Salento - Apulia

Wine name/Appellation: ONLY BIANCO SALENTO IGP

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: Garganega 100 %.

Harvest: hand picking, after the grapes are fully ripe. In order to obtain a good acidity, some harvests can begin earlier so as to maintain high levels of fixed acids and refined aromas.

Winemaking/Aging: soft pressing, so as to preserve the floral, fruity taste of these grapes. Two weeks of controlled-temperature fermentation. Aged in steel tanks for three months. Bottling in February.

Colour: straw yellow with green reflections.

Alcohol: about 12%

Food pairing: best drunk with aperitifs or appetizers. It also goes with fish dishes like prawn and lobster cocktails, or light seafood starters.

Serving temperature: 8-10°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 better perceived.

Storage period: 5 years, if it is stored in suitable cellars.

Training systemGuyot (cane training)
Grape varietiesGarganega 100 %.
HarvestHand picking, after the grapes are fully ripe. In order to obtain a good acidity, some harvests can begin earlier so as to maintain high levels of fixed acids and refined aromas.
WinemakingSoft pressing, so as to preserve the floral, fruity taste of these grapes. Two weeks of controlled-temperature fermentation. Aged in steel tanks for three months. Bottling in February.
ColourStraw yellow with green reflections.
AlcoholAbout 12%

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