Fiano, Chardonnay, Pinot Grigio – 1/3 each
All three grape varieties are selected from low-yielding, organically grown vineyards in the provinces of Taranto and Brindisi, in the region of Puglia, southern Italy.
The vineyards are all trained using the guyot method.
The grapes are carefully picked by hand at different times between mid-August and mid-September; starting with Pinot Grigio and ending with Fiano.
The three grape varieties are vinified separately using the same technique. The grapes are de-stemmed and delicately pressed. The must is then chilled to 10’C and left to rest for approximately 24 hours. Each variety is then placed in separate stainless-steel tanks for fermentation, which is carried out using selected yeasts at a controlled temperature of 16°C.
Following fermentation each grape variety is left to rest on their lees for 3 months.
The three grape varieties are then blended together in equal proportion in February.