The Salento Peninsula, in the province of Brindisi. Vines are trained using the Spalliera method with a spurred cordon.

100% Fiano.

Towards the end of September.

Soft pressing is followed by a cold maceration for 6-8 hours on the skins. The fermentation takes place in stainless steel tanks and lasts 10-12 days at a controlled temperature of 16-17 °C. After fermentation, the wine remains on the lees for 3 months.

Straw yellow with greenish hues. The bouquet is of tropical fruit, grapefruit and flowers.

Serve with summer salads, pasta alle vongole, baked sea bream.