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Vines Fiano ( %), Moscato ( %)

Color: Pale straw yellow,
Smell: Large sweet floral scent with hints of orange blossom, white peach, rose, sage and honey.
Taste: At tasting Heos has a wide aromatic complexity with evident notes of honey and white melon. Particularly dry and persistent finish, with an elegant minerality.
Food pairing: Appetizers, cheeses, fish and shellfish.

Vinification and aging: The harvest takes place during the night to preserve the highest possible acidity and to proceed with fermentation in the coolest hours of the day, avoiding sudden changes in temperature; in addition, there is the additional advantage of a reduction in energy consumption.
After pressing and soft pressing, the grapes ferment at controlled temperature (12° C) in steel tanks.
Origin: Tuturano (Brindisi) for Fiano, Salice Salentino for Moscatello Selvatico, 30 meters above sea level. Guyot-trained vineyards, 5000 plants per hectare. The presence of this number of plants per hectare is a guarantee of quality as it allows you to keep the plants much more discharged and therefore with less yield per vine. For Fiano, a sandy soil rich in chlorides which gives the wine its flavor and minerality; for the wild muscatel we have the clayey and calcareous soil surrounding the cellar in Salice Salentino.

Castello Monaci

The cellar, with its shapes and its geometric rigor, since the late '70s has kept the treasure of Castello Monaci. A barrel cellar of over 1000 barriques, dug out of the same white tufaceous rock of which the deepest layer of the soil of the vineyards surrounding the Castle is composed. The cellar is equipped with modern winemaking tools, including a refrigerated pressing system with small-capacity steel tanks, double-cell thermoconditioned, to be able to vinify limited quantities of grapes separately, highlighting the peculiarities of each. Since 2000, the winemaker of the winery is Leonardo Sergio. With his experience and sensitivity he captures and selects the best that the sun and wind give us, and interprets it in its most authentic form.

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