Roycello

The grapes come from Masseria Maìme in the upper Salento near the Adriatic coast; the vineyard soils are not specified in greater detail in the technical data sheet. After gentle pressing, the must was cooled to 10 °C for around 24 hours to allow natural clarification. Alcoholic fermentation took place at 16 °C in temperature-controlled stainless-steel tanks with selected yeasts, so it was not spontaneous. The wine then matured for around four months on fine lees in steel. It shows citrus fruit, grapefruit, apricot, yellow peach, melon and floral notes; on the palate, it is fresh, savoury and light to medium-bodied.