Appearance: A sparkling straw-yellow, with greenishhighlights.
Bouquet: Fragrant and fruity, with apple, peach, apricot, and pineapple.
Palate: Crisp and delicious, with a tangy vein of acidity and long, leisurely progression.
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Wine maker notes
One of Italy’s most ancient white wines, whose production goes as far back as the 6th century BC. The grape varieties that traditionally produce it were brought from Asia Minor and found here their ideal habitat. The wine gained DOP status in 1983 and is currently produced only by Botromagno, which exports it to more than 11 countries worldwide.
Grapes: 60% Greco,40% Malvasia, with smaller amounts allowed of Fiano and Bianco di Alessano.
Denomination: Gravina DOP.
Crop yeld per hectare: 80 q..
Fermentation: In stainless steel fermenters at controlled temperature.
Fermentation temperature: 14°-16°C.
Fermentation length: 15 days.
Malolactic fermentation: None.
Maturation: Four months in stainless steel.
Alcohol: 12,50 % Vol.
Analytical data: Acidity 5.6 g/l - pH 3.35.
Oysters, raw fish and shellfish, spicy soups, Asian cuisine, light meats.
Brothers Beniamino and Alberto, working together with a team of viticulturalists and oenologists, have created a modern winery highly respected throughout the world for the high quality of its wines and for its commitment to developing the full potential of local native grape varieties. The preservation of the ancient grapes, and careful utilisation of innovative winemaking practices, have turned Botromagno into a model winery, striving not only for the highest quality wine but respectful as well of its local environment and dedicated to the protection of the health of those who drink its wines.The history of our winery must be considered within the larger context of a unique area, known, for very good reason, as “The Other Puglia.”
Here the grapevine cultivation goes back 2,500 years.Frederick II of Swabia made this area his residence, calling it a “garden of delights,” and he contributed substantially to the development of local viticulture.
Against this rich cultural background, the D’Agostino family decided, in 1991, to re-launch the venerable Cantina Sociale, utilising expertise acquired in other fields, and fashioned it into a modern winemaking operation with ancient roots.
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