Fiano di Bocca di Lupo / Biológico

The vines grow near Minervino Murge at an altitude of around 250 metres, in the calcareous, nutrient-poor soils of the Murgia. The grapes were selectively harvested on 13 September, gently pressed and the must clarified for 24 to 48 hours at 10 °C. Alcoholic fermentation began in stainless steel and was completed in French oak tonneaux; the wine then matured for several months on its fine lees, followed by bottle ageing. It shows pear, white melon juice, grapefruit, sage, vanilla, toasted hazelnut and white tea. On the palate, it is fresh, vertical, mineral and medium-bodied.