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Bianco D’Alessano IGT 2022 BIO

Ottimo in abbinamento a gamberoni in crosta di pistacchio

€10,90

Out of stock

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Winery

Viticulture has always been a family tradition in Filippo Cassano's family, owner and enologist, who has always been aware of the potentialities of Primitivo in his territory. Thanks to the experience of his father Vincenzo and to his education at the enological school "Basile Caramia" in Locorotondo, Filippo wanted to focus on a pure wine making, exalting the autochthonous and the territorial recognizability of Apulia. Located between Acquaviva delle Fonti and Gioia del Colle, Polvanera is immersed in a unique landscape, with vineyards, dry stone walls and oak barrels. The winery, unusual and characteristic, is dug for 8 meters in the limestone rock. The structure allows wines to age at a constant temperature, combining utility and beauty. Attached there is a historic farm of 1820 with a rustic taste, used for hospitality. The winery is located in a very strategic area of Apulia: it is twenty minutes far from both Valle D'Itria and Matera. The harvest takes place in the first ten days of September. Modern pressing and wine-making plants contribute to the realization of the Bio proposal. Together with his precious collaborators and the support of his family, Filippo Cassano continues to carry out an ambitious project, aimed at the valorization of primitivo and other autochthonous vines, continuously exalting the quality of his products.

Description

Il Bianco d’Alessano, è una varietà autoctona pugliese,che la cantina Polvanera produce con l’uso esclusivo di acciaio, da vigneti a conduzione biologica. Un bianco dai profumi mediterranei, fresco e minerale.

Organoleptic characteristics: 

Colore giallo verdolino. Naso elegante che richiama pesca bianca, lime, bergamotto, mimosa, fiori di campo e finocchietto selvatico. Gusto pieno, ricco e appagante, venato di bella freschezza e sapidità. Lunga scia finale su ricordi di ananas ed erbe aromatiche.

Storage time: 

0-2 years old

Vinification 

Spremitura soffice delle uve con breve macerazione di 2/3 ore in pressa. Fermentazione in serbatoi di acciaio inox per 20 giorni ad una temperatura di 13°C.

Acknowledgements 

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