Azienda agrituristica vitivinicola a conduzione biologica. Marco Emilio Santoro: Vitivinicoltore di quinta generazione.
| Cultivation area | Valle d’Itria 40°41’29“ north/17°25’18“east, 304 m.a.s.l. between the Jonian and Adriatic coasts, province of Brindisi |
| Type of production | Strictly biological as EU-Code Nr. IT BIO 006 PR0851 |
| Age of vines | 17 years |
| System of cultivation | Espalier - Guyot |
| Number of vines/ha | 3000 |
| Grapes | 45 % verdeca, 45% bianco d’alessano, 10 % marchione (autoctone vines) |
| Harvest | End of September, by hand, early in the morning |
| Average yield | 7000 bottles/ha |
| Climate | Mediterranean, but the grapes ripe slowly because of great differences between day and night due to the Valle d’Itria stream and forther, from september onwards the temperature varies from 25-28°C. During the day and 5-8°C. in the night; wich enhances notably aroma and quality of the wines. |
| Wine cellars | On the premises |
| Vinification | Immediatetly after picking the destemmed grapes-cooled if necessary- are macering a short time, after that softly pressed, decanted and fermentated by controlled temperature. Separeted from lees and maturated on own ferment in steeltanks. In Spring stabilisation by cooling and refinement in bottles |
| Organoleptic Characteristic | Bright straw colour with hilights green; fruity, elegant, harmoniousdrey, delicate aromas, with the characteristical flavour of the Valle d’Itria |
| Goes well with | Excellent as aperitif, oyster, fish/shellfish, risotti, parmesan |
| Serving temperature | 10°C (aperitif 8°C.) |
| Best at | 1 - 3 years |
| Alcohol | 12% Vol. |
