Laurora

The vines grow in Salento on moderately deep soils with a sandy tendency; the stated yield is 8–9 tonnes per hectare. After immediate pressing and separation of the must, fermentation takes place in temperature-controlled tanks at 13–16 °C. The estate uses selected yeasts for this, so spontaneous fermentation has not been documented. In the glass, it shows a greenish-yellow colour. The aromatics are described as light and fruity, while on the palate the wine is salty and persistent, with a fresh, mineral character. The analytically stated total acidity is 5,8 g/l, and the sulphur dioxide content is 105 mg/l. Source: the producer’s technical information.